Gently spiced with cinnamon, ginger and red chili, this tomato chutney pairs great with cheese and also is a punchy alternative to ketchup for burgers. Gretchen McKay/Pittsburgh Post-Gazette/TNS ...

Make the chutney: In a medium skillet over medium-high heat, combine all ingredients. Sauté, stirring often, until tomatoes and onions are soft and mixture is jammy, 15-20 minutes. Turn off heat and ...

Heat sunflower oil in a medium saucepan over medium-high; add garlic, and cook, stirring often, 1 minute. Add tomatoes, soy sauce, chiles, sugar, and salt. Cook, stirring occasionally, until tomatoes ...

Home-grown tomatoes often ripen in a rush, leaving the cook with a pantry full of produce that won't wait. While drying or canning are the usual methods, I've had good luck freezing Easy Roasted Red ...

When Ashley Dokter thinks about his chutneys, his face lights up. "Homemade is simply the best," says the 34-year-old, who works as a sous chef at the Grootbos private nature reserve on the southern ...

Reduce heat to low and simmer mixture, stirring occasionally, for 30 minutes more, or until thickened and reduced to about 2 ½ cups.In a heavy saucepan combine all the above ingredients. Cook mixture ...

Spiced Tomato Chutney PG tested This sweet and gently spiced chutney is perfect for dolloping on cheese or spreading on sandwiches or burgers for a bit of tomato-y kick. 3 pounds tomatoes, cored and ...