Five-Spice Tomato Chutney

Name: Five-Spice Tomato Chutney
Ingredients: 1 pound, plum tomatoes, cored and cut into ½-inch pieces; ½ cup plus 2 tablespoons, packed dark brown sugar; 6 tablespoons, cider vinegar; 2 tablespoons, fish sauce; 3 , garlic cloves, minced; 1 , large jalapeño chile, stemmed and minced; 2 teaspoons, grated fresh ginger; ¾ teaspoon, five-spice powder

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www.americastestkitchen.com

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Servings: 8

Author : America's Test Kitchen

Ingredients

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1 pound, plum tomatoes, cored and cut into ½-inch pieces½ cup plus 2 tablespoons, packed dark brown sugar6 tablespoons, cider vinegar2 tablespoons, fish sauce3, garlic cloves, minced1, large jalapeño chile, stemmed and minced2 teaspoons, grated fresh ginger¾ teaspoon, five-spice powder

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Instructions

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Step 1

Combine all ingredients in 12-inch nonstick skillet. Bring to boil over medium-high heat. Cook, stirring often, until mixture is syrupy and slightly darkened in color, 10 to 15 minutes.

Step 2

Off heat, mash tomato mixture with potato masher to even consistency. Return to simmer over medium heat and cook until rubber spatula leaves distinct trail when dragged across bottom of skillet, 1 to 3 minutes. (Note: Chutney will continue to thicken as it cools, so don't over-reduce.)

Step 3

Transfer chutney to jar and let cool completely before serving, about 1 hour. (Cooled chutney can be refrigerated for up to 1 month.)