Saturday, December 10, 2011

tomato chutney

i am obsessed with this stuff
its a recipe
i swiped
from my visit to
in the hills of umbria
it was served one afternoon
 after catching me
licking the jar clean
jenny shared the recipe with me

great on a turkey sandwich
or a perfect condiment to

make it
tomato chutney
makes approx 6 pints
3 lbs cherry tomatoes-cut in half
1 head garlic-peeled and finely chopped
1 heaping tsp crushed red pepper
about 2" root ginger--peeled and finely chopped
10 oz cider vinegar
1 1/2-2 lbs dark brown sugar
generous pinch of kosher salt
place all ingredients in a large pot, stir and allow to sit for 30-60 minutes.  place over medium heat, stirring occasionally and allow it to get to a dark, jammy like consistency.  this should take the better part of an hour. when you think the chutney may be ready, taste for flavor. you can adjust the sweet/sour/spicy at this point by adding more sugar, vinegar or red pepper.  test for doneness by placing a small bit of the chutney on a cold plate. if the chutney allows you to run a finger through it leaving a clean break, it is ready. you do not want it to get hard like a candy. place in glass jars and store in the refrigerator or if you are familiar with proper canning procedures, process for 15 minutes (at sea level) in sterilized jars.


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