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.
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
Inga kommentarer:
Skicka en kommentar