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What I’m Cooking…Yellow Tomato Chutney


Tomato Chutney? I don’t exactly know what a chutney is nor do I know how it differs from a relish. What I do know is that I love tomatoes and at the end of the day, this recipe was GREAT!

Let’s start with the basics – the ingredient list:

Now the process:
  1. Peel the tomatoes by filling a saucepan with water and bring to a boil.  Place the cherry tomatoes in the boiling water and cook until the skin of the tomatoes start to split. Once split, remove the tomatoes and plunge into a bowl filled with ice water.  Remove the split skin and put the tomato flesh in a bowl and discard (compost) the skins.
  2. Blend (or mash with a fork) the tomatoes with ginger and garlic.
  3. Place the tomato mixture, sugar, golden raisins, onions and vinegar in a large sauce pan.  Season with the remaining ingredients and heat until nicely thickened — about 30 minutes.
  4. Let cool briefly and refrigerate for a few hours (this can be refrigerated for a few weeks if in an airtight container.

My initial thought was that this chutney wasn’t tomatoey enough — but after it sat in the fridge for a couple hours it had a really great flavor.  I think the next time I make this, I might toss in a bit of tomato paste too, just to up the tomato flavor a bit.

I served this chutney on top of this old recipe for a spicy pork tenderloin and it was really fantastic. I highly recommend making this recipe and I will definitely make it again.
Do you know the difference between a relish and a chutney?  How do you preserve your summer tomatoes: pasta sauce; chutney; or just eat them all at once?

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