Tomato Chutney

Basically, I am obsessed with this stuff. It is a recipeI I swiped from my visit to Ca’ di Gosta, in the hills of Umbria. It was served one afternoon and after catching me licking the jar clean, Jenny shared the recipe with me. Great on a turkey sandwich or a perfect condiment to roast pork. Make it. make. it. now.

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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