onsdag 3 april 2013

What to do when you have too many tomatoes

hudreds of freshly harvested red and green tomatoes

This recipe is one that I originally experimented with for the special St. Paddy's Day fika at Kalmar Nation in March. It's perfect for green tomatoes, ripe tomatoes, and even tomatoes that are getting a little old and wrinkly. It seemed like a bit of a strange concoction and I was a little skeptical at first, but it turned out to be really tasty. I served it up in a small pot beside vegan sausage rolls (recipe to come soon!) and used the remaining tomato chutney to sweeten sandwiches layered with grilled chèvre, pickled onions, pine nuts and rocket. This recipe comes highly recommended from the Kalmar crew.
a bowl of dark red tomato chutney

Tomato Chutney

125 g caster (fine granulated) sugar
375 ml apple cider vinegar or white wine vinegar
2 tsp salt
1 tsp ground cardamom
1 tsp ground ginger
½ tsp yellow mustard
¼ tsp ground cloves
7 tomatoes, cut into quarters
1 onion, finely chopped
2 garlic cloves, minced
1 tsp olive oil
½ cup raisins
1 tsp black pepper

  • Combine sugar, vinegar, salt and spices in a medium pot and boil for 5 minutes
  • Add remaining ingredients and simmer for 1 ½ hours until thickened, stirring occasionally 

Cathy Xiao Chen

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