Spicy Tomato Chutney

More tomato goodness today.  This bright, spicy condiment is a favorite in our house; it can replace ketchup in almost every way.  Use it on burgers, hot dogs, and sandwiches, especially grilled cheese.  It’s terrific with your breakfast eggs, and of course, it would make a natural complement to a curry dinner.  A grilled chicken breast or a slice of meatloaf would benefit from the zesty flavor of this simple relish.   Serve tomato chutney with crackers and cheese as a delicious and easy appetizer, or stir it into cooked rice to make a quick pilaf.  In the chill of winter, a jar of this chutney will be a welcome reminder of warm summer days. 

Spicy Tomato Chutney
(makes about 6 cups)
4 pounds ripe garden tomatoes
1 inch piece of fresh ginger root, peeled and finely minced
3 cloves of garlic, finely minced
3/4 cup white sugar
3/4 cup dark brown sugar
1 cup red or white wine vinegar
2 onions, diced medium fine
1/4 cup golden raisins
2 teaspoons garam masala
1 teaspoon chile powder
pinch of paprika
1-2 teaspoons red curry paste*
2 teaspoons grainy mustard
1/2 teaspoon finely grated lemon zest
2 teaspoons lemon juice
2 teaspoons honey
kosher salt
freshly ground pepper

Set a large pot of water to boil.  Fill a large bowl with water and ice to create an ice bath for the tomatoes.  Set aside another bowl with a sieve atop it.  Rinse the tomatoes and cut a small X shape in the bottom of each.   With a slotted spoon, set each tomato in the boiling water for about 15 seconds to loosen the skin.  Transfer to the ice bath until cool enough to handle.  Peel off the skin and core each tomato.  Slice the tomatoes in half along the equator, and holding each above the sieve, squeeze out the seeds.  Chop the tomatoes roughly into small pieces.  Place the chopped tomatoes in a large, non-reactive saucepan.  Press down hard on the contents of the sieve and add the reserved juice from the bowl to the tomatoes.  Discard the seeds and skin.  Add the finely minced ginger and garlic, the diced onion, the sugars, vinegar, spices and mustard.  ( *I started with 1 heaping teaspoon of curry paste and found it was sufficiently spicy for my taste.  Adjust this to your liking).  Bring the mixture to a lively simmer over medium-high heat, stirring to blend the ingredients.  Add a generous pinch of salt, and reduce the heat so that the chutney simmers gently.  Cook, uncovered, until it begins to darken and the texture is to your liking; it should be a loose jam-like consistency (this may take from 1 1/2 to 2 hours).  After about an hour of simmering, add the raisins, the lemon zest and juice, and the honey.  When the tomato mixture is close to being done, prepare 6-7 half-pint canning jars (or 3 pint jars).  Heat the clean jars, jar lids, and bands on a baking sheet in a 250F oven for 30 minutes.  When the chutney is done, make a final adjustment of seasoning with salt, pepper, honey, lemon juice, and curry paste.  Remove the pot from the heat and spoon the chutney into your prepared jars.  Cover with the lids and screw-on bands and place on a sturdy baking sheet.  Return to the 250F oven for an additional 15 minutes.  Remove the jars from the oven, set on a rack to cool.  You should hear the pleasant sound of the lids “ping” as they seal to the jars.   Check for any lids that don’t seal and use this jar first, storing it in the refrigerator as necessary.
(adapted from allrecipes.com)

My son’s favorite breakfast:  hearty bacon and eggs with spicy tomato chutney.

One Year Ago:  Cheese Souffle

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