Tomato and physalis chutney

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  • 2 lb teardrop tomato
  • 1 small red onion
  • 1 cup physalis
  • 5.5 oz brown sugar
  • 1/2 cup apple cider vinegar
  • Fresh ginger (about 1.5-2 inch)
  • 1 red chili pepper
  • 1 tsp powdered coriander
  • 1/2 tsp ground cinnamon
  • Ground black pepper to taste
  • A pinch of salt


First, peel the tomatoes and cut into large chunks. Set aside and dice the red onion into small cubes.

Heat a saucepan with a dash of olive oil, then add the tomatoes and onion. Next, add the powdered spices: pepper, brown sugar, and a pinch of salt. Peel and grate the ginger to incorporate it into the mixture.

If you want the tomato chutney to have a spicy hint, add minced chili pepper. For the chili not to be too spicy, remove the seeds and white membrane. If you do not like spicy foods, do not use chili.

Clean the physalis removing the leaves and then pass them through running water to clean the dirt they may have.

Cook the tomato mixture for 50-60 minutes over medium heat. After 40-45 minutes of cooking, add the physalis. Let them cook for about 10 more minutes, and the tomato and physalis chutney is done.

It can be stored in glass jars, and you can use them with anything you want: pasta, meat, as an appetizer, etc.