Tomato chutney is a wonderful condiment that is extremely versatile. We like to par it with roasted vegetables, chicken, and lamb. It is also great teamed with a block of cheese and a little toasted bread. Anyway you use it, you’ll LOVE it!
This recipe is based on a dish served at Disney World’s EPCOT Food & Wine Festival in 2009. It was featured in that year’s festival cookbook. At the festival, the original chutney was used as a topping for lamb sliders on brioche rolls. Delicious!
My recipe, included below, has a
touch handful of extra spice. Now it’s not spicy hot, like eat a scotch bonnet pepper. The Indian spices of cardamom, cinnamon, coriander, and turmeric sets off this chutney. There is just something earthy about these flavors. You’ll see them more in my fall and winter cooking.
14 oz can diced tomatoes or 2 cups fresh tomatoes, peeled and diced
1/2 cup red onion, chopped
1/4 cup golden raisins
1 clove garlic, chopped
1/4 cup white wine vinegar
2 Tablespoon brown sugar
1/2 teaspoon ground ginger
1/8 teaspoon cardamom
1/2 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon cinnamon
Pinch of turmeric
Pinch of cayenne pepper
- Place all ingredients into a saucepan. If using canned tomatoes, add 1/4 cup water. If using fresh tomatoes, add 1/2 cup water to saucepan.
- Bring to a boil. Reduce heat to a simmer and cook for 30 minutes.
- Cool and serve at room temperature.
- Can be stored in the refrigerator for up to 4 weeks.