Tomato Chutney

Often, when hunger strikes me at home, I go to the fridge and stare at the various containers left from various meals we've enjoyed. So the other day I did just that and came up with something I've never made before, and I'm pretty sure no one else has either. The thing about using what you have in the fridge is you end up with concoctions that are like snowflakes - completely unique and soon to be only  a memory (unless an effort is made to have these very specific things converge in the ice box again).

The thing that really made this invention shine was actually something my sister Peg had made - a tomato chutney. She confesses that it's not her own recipe, but from The Joy of Pickling, by Linda Ziedrich. It's a sweet, aromatic blending of seeds and spices (plus her homegrown tomatoes), that works well on or in many dishes. Just use your imagination!

So here is the recipe, followed by a brief description of what I put together to make the dish you see in the photo.

Tomato Chutney


4 lbs ripe tomatoes, peeled & chopped

1 1/2 cups sugar

1 1/2 cups white wine vinegar

1 tbsp pickling salt

Juice and zest of one large lime

1/4 cup chopped garlic

2 tbsp chopped fresh ginger

1/2 tsp hot pepper flakes

1/2 tsp fennel seeds

1/2 tsp cumin seeds

1/2 tsp fenugreek seeds

1/2 cup dark raisins

Combine all ingredients in heavy non reactive pot; bring to a boil and reduce heat to simmer. Cook for 1 1/2 to 2 hours or until chutney is quite thick (depending on the tomatoes used it could take longer). Stir frequently to keep from scorching ( I once scorched it, but it was still quite good--tasted like bbq sauce). You can refrigerate at this point, or can it by ladling into pint or 1/2 pint canning jars; leave 1/4 inch headspace; close with hot two-piece caps; and process for 10 minutes in a boiling hot water bath. Store cooled jars in cool, dry, dark place. Makes about 2 pints.

My lunch (left): I had some leftover garlic nan (storebought) that I brushed with olive oil and heated in the oven. On top of that I put leftover Brazilian style collard greens (sautéd with olive oil and minced garlic), Peg's tomato chutney, plain yogurt, mint leaves and toasted chopped walnuts. Who'd have thought this would be so delicious?!