Tomato and Onion Chutney

This chutney is inspired by the tomato-pepper puree I saw over at Got No Milk one day.  (N.B. – I was attracted to that blog because I have a general aversion to dairy products, and seeing a blog devoted to avoiding them – regardless of the reasons behind it – was extremely appealing.)  The puree was used as a condiment for fritters.  I have been trying to develop a sauce or condiment to serve with fried vegetables that would round them out to make a tasty first course.  I prefer the texture of a cooked chutney, still a little chunky. I went that route.  This was delicious, and a large quantity of it was spread on good bread and acted as a tomato marmalade.  It disappeared faster than the fried veggies it was served with!  The chutney recipe can easily be doubled for larger quantities.

Tomato and Onion Chutney

 

  • 1 C diced tomatoes
  • 2 dried tomatoes, crumbled
  • 1/2 Spanish onion, diced
  • 2 T balsamic vinegar
  • 2 garlic cloves
  • pinch of cayenne pepper
  • sea salt and freshly ground black pepper
In a saucepan, combine all ingredients.  Cook covered over medium heat, stirring frequently.  When the mixture begins to bubble, reduce the heat to medium-low.  As the tomatoes cook down, crush them lightly with a wooden spoon.  Let the mixture simmer gently for at least 30 minutes or longer if the tomatoes release a lot of liquid.  Remove from heat when most of the liquid has reduced and serve warm with fried squash or okra.
Serves 2.
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4 thoughts on “Tomato and Onion Chutney

  1. That looks lovely. I’ve been looking for a good tomato chutney recipe. There’s a place that serves it here in town over cottage cheese. It sounds strange but it’s to-die-for!

  2. Pingback: Zesty Fried Okra « Appoggiatura

  3. It sounds tastier than strange to me. I think this chutney could stand a good deal of tweaking and playing with, too. Add some cumin and mustard seeds, and it would be great with Indian food or naan. If you make it, I hope you enjoy it!

  4. Pingback: Fried Squash | Appoggiatura

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