Tomato Onion Chutney
Tomatoes are one of my favorite foods and, happily for me, the summer time is when they get to truly shine (and I get to eat as many as I can stomach). Fresh, juicy, sweet, hulking heirlooms are available everywhere, but especially wonderful if found locally and not trucked or flown in from across state and country lines. They are perfect on sandwiches, in salads and sliced and eaten with a pinch of salt.
But, what happens months from now when we are all reduced to the mealy, tasteless excuse that passes for a winter tomato? Rather then being forced to compromise and spend months yearning for the dimly remembered glory of summer heirlooms, consider canning. While you can’t quite keep those fresh beautiful tomatoes until next summer, you can preserve them and use the product all winter long. Canned whole tomatoes are great for sauces and stews, but here we’ve made a sweet and fiery condiment. I’m obsessed with the Tomato Chutney at Melrose & Morgan in London and since I can’t find this sort of chutney in stores locally, I made my own using fresh tomatoes and lovely spring onions. The quick and easy product is a chutney that can be served with any meat, atop a variety of sandwiches, spooned onto cheese, or reheated and used as a pasta sauce.
Tomato Onion Chutney
(makes 2 pints)
3 pounds tomatoes, chopped
4 spring onions, chopped (about 1 pound)
1 jalapeno pepper, diced
2 tbsp ginger, diced
4 garlic cloves, diced
1 cup brown sugar
4 tbsp lime juice
2 tsp cumin
1/2 tsp cinnamon
1/4 tsp cloves
1 tsp cayenne
2 tbsp salt
1 handful of thyme, leaves removed
2 bay leaves
Combine all ingredients in a non reactive pot. On medium-high heat simmer until reduced by about half (40 minutes to 1 hour). Allow to cool slightly and then spoon into 2 pint jars. Freeze for later or eat within 7 days.