I’m up to my waist in tomatoes. Today's inspiration. Opting for a quick appetizer to serve with some cool rosé.
Tomato chutney is a South Indian style condiment that goes well with savory foods such as roasted pork, ham, turkey or chicken. But it is also a spicy way to top Neufchâtel (lower in fat than cream cheese) or farmers cheese served with toasted naan flat bread as a hors d’ oeuvre.
Makes about 1 cup
chefgeorgehirsch.com | George Hirsch Lifestyle
1 pound ripe roma tomatoes, chop & puree in food mill to remove skin and seeds
2 Tablespoons fresh ginger root, peeled and chopped
1 clove garlic, peeled and chopped
1/3 cup granulated sugar
1/4 cup red wine vinegar
1 sweet onion, chopped fine
2 Tablespoons golden raisins, plumped
1/4 teaspoon each: chili powder, paprika
3/4 teaspoon curry paste such as Bhuna or Pataks
Pinch of cinnamon, nutmeg
1 Tablespoon fresh cilantro, chopped
Puree tomatoes, ginger and garlic in a food processor or blender.
Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with chili powder, paprika, curry paste, cinnamon and nutmeg. Simmer over medium heat until thick. Cool. Add cilantro. Refrigerate until ready to use; keeps about one week. Serve chilled or at room temperature. Read Guide for any type of canning.