Recipe: Tomato Chutney
I found this recipe published in The Idaho Statesman newspaper on August 3, 2011, which was adapted from “The Classic Vegetable Cookbook” by Ruth Spear (Harper and Row, 1985). Knowing that I was soon to have an overload of fresh tomatoes out of my garden, I decided to keep it and give it a try. But as I was making it, I found it was lacking a few ingredients and flavors, so I’ve modified it accordingly.
I must say, this is one of the oddest things that I’ve created in my kitchen. It smells good and tastes alright when making it, but then after you seal it up in your canning jars, you’re supposed to wait 3 weeks before opening to allow the flavors to marry. When I cracked one open for the first time tonight, it smelled wonderful. I took a taste and thought, “hmm…that’s not bad.” But then I thought, “this is kind of gross.” But then I immediately thought, “no, this stuff is wonderful!”
I normally don’t bounce back and forth like that, and it was kind of fun. It’s sweet, tangy, a touch hot from the peppers and ginger, and savory from the tomatoes all at once. A bit Indian, a bit Italian, a bit like Heinz 57 sauce in flavor, this chutney takes you on a world cuisine tour in a matter of seconds. It is exceptional on pork, as showcased in my Main Course recipe: Pork Loin Chop with Tomato Chutney, but it would also be great on grilled chicken, a mild fish like halibut, or even stuffed inside a cheese panini.
Now is the time to harvest your last tomato crops for the year. Instead of turning them all into salsa, try this delicious chutney and give your pantry a little something funky and new this year. Tasty!
What to do with your Garden Tomatoes: Make Tomato ChutneyPrep time: 30 minutes plus processing time Cook time: 2 hours Makes 6 pints
(Ingredients can be cut in half for a smaller batch of 3 pints if you’d prefer)
- 10 pounds ripe tomatoes, cored and sliced (peel can stay on for this recipe)
- 4 Granny Smith apples, peeled, cored and finely chopped
- 4 large onions, sliced
- 2.25 cups brown sugar, firmly packed
- 1 teaspoon cinnamon
- 1 cup raisins
- 2 cups white wine vinegar
- 2 teaspoons salt, plus more to taste
- 4 jalapenos, chopped
- 6 tablespoons mustard seed
- 4 tablespoons fresh ginger, peeled and minced
Combine all ingredients in a large non-reactive kettle. Cover and bring to a boil. Uncover and reduce heat to a simmer. Cook for about 2 hours, stirring often, until mixture has thickened. The natural pectin from the apples in this recipe helps firm up the chutney as it sits, but you’ll want to reduce it enough on the heat that it seems thick like a chutney, not runny like a sauce. Taste and season as needed with salt and/or brown sugar.
Ladle into sterilized pint jars, leaving 1/2-inch head space; wipe rims with damp cloth, and place two piece caps onto jars. Hand tighten, and process in a hot water bath for 15 minutes. Cool and check seals. Store in a cool dark place for at least 3 weeks before using to allow flavors to marry and mellow a bit.
Recipe by Jothan Yeager, August 2011
The Bald Gourmet’s Tomato Chutney recipe is fun to make, can at home, and even more fun to eat.
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