Receta Quick Tomato Chutney
I am sure that I mentioned that my baby girl has moved to San Francisco to continue with her education. She is a true gem and is living with my aging parents. Yes, she is assisting them as much as she can. Mel comes back home on the weekends since she still has a weekend job here in town. After spending a month with mom and dad, she tells me that I am just like my mom. Or as she says “Mom, you are just like Nanna!” I promptly remind her the she, too, can one day be, just like me!
Anyway, mom and dad love to shower her with goodies and dad always wants her to bring something home to me. His home-grown tomatoes. Nannu’s tomatoes. Too many for me to consume, But I did the next best thing. I made a Sweet and Spicy Tomato Chutney.
Quick Tomato Chutney
Author: Marlene Baird
- Serves: 1.5 cups
- about a pound of tomatoes (mine was a bit more than a pound)
- ¾ of a white onion
- ¼ cup white wine vinegar
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ½ teaspoon allspice
- Peel the onion and cut into quarters. Pulse in the processor just enough to get chopped up pieces. (do not make onion juice)
You can peel the tomatoes if you like but not necessary. Just core them.
Pulse them in the food processor just enough to get chunks (do not puree).
Remove from processor add to a pot along with the rest of the ingredients.
Bring to a boil.
Reduce heat to medium and slow boil for about 40 minutes. (until it starts to look jammy).
Pour into prepared jars. Let cool completely before refrigerating.
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Yum. Now slather up some of this chutney on your next turkey or chicken sandwich and you will rather fight than switch back to mayo.
Isn’t chutney a great condiment? Even on a slice of toast. Yes, it’s that delicious.
How about a grilled cheese and chutney sandwich?
How do you chutney?
Thanks for stopping by and have a great day.
Marlene
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