Tomato Chutney

 

 

 

It all started with cranberry sauce. I grew up eating the cranberry sauce in the can, but as an adult I was on the search for something a little more interesting and with a lot more flavor. I’m not sure where I found the recipe, but it was exactly what I had been looking for-sweet and tart and great not only served alongside poultry, but also with pork and adds a nice punch of flavor when spread on a sandwich. Last summer I used the recipe and with a few minor changes created a flavorful plum chutney.

Chutney is a condiment made with fruits or vegetables combined with spices, sugar and vinegar. This recipe from David Tanis’ book Market Cooking is an adaptation of a recipe found in the book My Bombay Kitchen. It’s like a savory marmalade made with tomatoes and is sweet with just the right amount of spice. While tomatoes are in season why not give this a try?

I should confess that I’m not adept at canning and so when I make chutneys I keep them in the refrigerator and have also successfully frozen them. By all means go ahead and “put these up” if you know how to “can”. I think I need a copy of Domenica Marchetti’s Preserving Italy to get me going on canning.

Tomato Chutney

3 pounds ripe tomatoes, chopped

1/2 cup finely slivered ginger

1/4 cup thinly sliced garlic

1-1/2 cups apple cider vinegar

1 cup golden raisins

1 cup granulated sugar

1 cup packed brown sugar

6 small dried hot chiles

1/2 teaspoon cayenne

1/2 teaspoon ground cloves

12 black peppercorns

1 teaspoon nigella seeds

1 teaspoon black mustard seeds

1 teaspoon salt

Put everything together in a nonreactive heavy-bottomed pot and bring to a boil. Reduce the heat and simmer, stirring vigilantly until the mixture has thickened to the consistency of a thick jam or marmalade, about 1-1/2 hours. Let cool.

Store the chutney well sealed in the fridge. It keeps for months. If you prefer you can ladle the chutney into sterilized half pint jars and go through the process of canning. Makes 3 pints

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