Tomato Chutney

October 10, 2012

I’ve been in a bit of frenzy the past couple of weeks. My heart knows that summer produce is on its way out. But, I just can’t seem to let it go.

I know. I know. Pumpkins are here. And holy moly do I love pumpkins.

So, here’s my attempt to make tomatoes last just a little longer in chutney form. This was my first time making a chutney. I’ve always been a little scared and thought there was much more to it.

There’s not.

It’s easy.

Like really easy.

It’s mostly just a matter of getting everything into a saucepan and cooking the liquid out. That’s not hard at all, guys.

Once completed, you can use the chutney on all kinds of things. Hamburgers or turkey burgers. Plain old sandwiches. Crackers with a little cream cheese. Really, it’s good just about anywhere you would typically use ketchup.

Tomato Chutney

1 pound ripe tomatoes, peeled, seeded and chopped
2 cooking apples, peeled, cored and grated, such as Cortland
1 small onion, finely chopped
Zest and juice of 1 lime
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon white pepper
1 garlic clove, minced
2 teaspoon chopped fresh ginger
1/2 cup cider vinegar or white wine vinegar
1 teaspoon salt

Take all of the above ingredient and get them into a heavy saucepan over medium heat. Bring the mixture to a gentle boil. Reduce heat to low and allow to simmer for about an hour. Make sure to check on it frequently and give it a stir.

Your completed tomato chutney will have the consistency of jam. Adjust your cooking time to achieve those results. Here’s your example:

Recipe: In the Kitchen with Stefano Faita

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: