Sweet Summer Chutney
As the summer heirloom harvest continues to pour onto supermarket shelves, here is an easy tomato chutney relish to make. Serving suggestion: plate it with grilled anything. Chutney makes an amazing condiment on a grilled eggplant sandwich with crusty bread.
Tools:
- A non-reactive saucepan — basically anything except aluminum
- Stainless steel or wooden spoon, to stir
Ingredients:
- 3 — 3.5 pounds of tomatoes, peeled and cut into chunks
- 1.5 cups of sugar
- 2-inch piece of ginger, peeled and grated
- 1 head of garlic, peeled and minced
- 1.5 teaspoons of cayenne
- 1.5 cups of cider vinegar
- 1.5 teaspoons of Kosher salt
- 1/4 cup golden raisins
Make it:
- Combine all of the ingredients (except the raisins) in the pot.
- Simmer over low heat until thick, stirring now and again to prevent scorching on the bottom — between 30 minutes and an hour. It is going to depend on the water-i-ness of the tomatoes.
- Add the raisins, and cook a few minutes longer.
- Cool and refrigerate.
The tomatoes should remain chunky, unless you prefer a jammy texture. If you use golden or yellow tomatoes, then change to the regular dark raisins for a stunning visual effect. This will keep for a long, long time, so in the middle of winter you can have some and think about summer.
