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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. 


Tomato Chutney

Makes about 1 cup 

chefgeorgehirsch.comGeorge 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.

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