Catsup Chutney

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Chutneys are fruity, sweet, sour or tangy with some heat from spices and ingredients such as ginger. This fast chutney uses canned tomato sauce as the “fruit” source because it’s available all year round and luscious, sweet tasting tomatoes are hard to find.

Because this chutney has the texture of traditional catsup, it’s an homage to the old word for ketchup. This chutney can serve many purposes and so it’s a make once, use several times item for your week!

Use this chutney as a sauce to cook or serve with chicken and salmon or as a condiment on sandwiches or for dipping french fries or fritters into (see crispy chickpea flour shrimp fritters ).

Catsup Chutney
Recipe Type: Condiment or Sauce
Author: Michele Redmond
Ingredients
  • ½ teaspoon whole cumin seeds
  • 1 1/2 teaspoon yellow mustard seeds
  • 1 teaspoon coriander seed, crushed fine (optional)
  • 1 14-ounce can tomato sauce (no herbal seasonings added)
  • 1 Tablespoon fresh ginger, peeled and finely grated
  • 1/3 cup sugar
  • 3 Tablespoons honey
  • ½ cup apple cider vinegar
  • ¾ teaspoon red pepper flakes
  • ¼ teaspoon fine sea salt
Instructions
  1. Add the cumin and mustard seeds in a pot large enough to contain the recipe ingredients.
  2. Over medium heat, dry toast the seeds until you begin to smell the cumin and/or the mustard seeds may begin to pop—just 1-3 minutes.
  3. Then add the coriander, tomato sauce, ginger, sugar, honey, vinegar, pepper flakes and salt. Mix together.
  4. Turn down heat so that sauce gently simmers. Stir periodically to prevent from sticking. Cook for 40 minutes or until sauce has reduced and thickened.
  5. Adjust salt seasoning if needed (not to be salty but to balance and enhance the tomato flavor) and add more pepper flakes if a hotter version is desired.
  6. Pull off heat and place in a bowl to cool in the refrigerator if not using upon finishing. The chutney can store refrigerated for up to one week.

 

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"Let's connecting pleasure to wellbeing by making eating well and cooking easy" Dietitian Chef & Food Enjoyment Activist Michele Redmond

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