Friday, November 27, 2009

Sweet Tomato Chutney

I meant to post this back during the late summer canning frenzy. I even wrote to the author for permission to include the recipe, and was given permission from the publisher. But I never got around to it.

I gave a jar as a thank you gift to my friend Laura, who sent me this lovely note this morning:

"Jim and I arrived at the lake Wed and I hadn't given dinner much thought ~ I figured I'd wing it. There was trout in the freezer and frozen veggies, so I pan roasted the trout, made some orzo with the few herbs still hanging on in the garden ~ but I was looking for something to punch up the meal. I spied Tami's Tomato Chutney/Jam in the pantry. Perfect! It absolutely made our meal and I'm not a huge fan of golden raisins, but it was spectacular. THANK YOU Tami ~ you are amazing. Now, can I have that recipe???"

So courtesy of Linda Ziedrich, author of The Joy of Pickling, and The Joy of Jams, Jellies, and Other Sweet Preserves, here is the recipe for the spectacular Sweet Tomato Chutney. I bet it will be good with some leftover turkey.....

Sweet Tomato Chutney
Makes 1 1/2 to 2 pints

I think of this thick, glossy, sweet chutney as an elegant, exotic version of tomato ketchuyp. You might serve this relish with fried fish or cold poultry.

4 pounds ripe tomatoes, peeled and chopped or 7 cups tomato puree
1 1/2 cups sugar
1 1/2 cups white wine vinegar or distilled white vinegar
1 T. pickling salt
Juice and grated zest of 1 large lime or 2 small limes
1/4 c. chopped garlic (from one large head)
2 T. chopped fresh ginger
1/2 t. hot pepper flakes
1/2 t. whole fennel seeds
1/2 t. whole cumin seeds
1/2 t. whole fenugreek seeds
1/2 c. raisins

1. In heavy nonreactive pot, combine all of the ingredients. Bring them to a boil and reduce the heat. Simmer for 1 1/2 to 2 hours, stirring often, until the chutney is thick.

2. Ladle chutney into pint or half pint mason jars, leaving 1/4 inch headspace, and close the jars with two piece caps. Process the jars for 10 minutes in a boiling water bath.

3. Store the cooled jars in a cool, dry, dark, place.

Excerpted from The Joy of Pickling, by Linda Ziedrich. (c) 2009, used by permission from The Harvard Common Press.

I love both "Joy of" cookbooks dearly - they were a great inspiration for the summer canning frenzy!

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