Nov
08

Heirloom Tomato Chutney

People deserve second chances, right?

I haven’t always been the person to honor second chances, I can be kind of bitchy like that, but I am a changed person as of late. Recently, I’ve made the decision to give a loved one a second chance, an opportunity he asked for several times before I agreed. Blindsided by frustration, anxiety, and uncertainty, I didn’t realize how much damage I was doing to him, myself, our relationship, our well-being, and our future by being a hard ass. Luckily, his humbleness and faith in me/us has allowed him to give me a second chance as well.  

“Be kind, for everyone you meet is fighting a battle you know nothing about.”

heirloom tomato

The recipe I am sharing with you today has been shared on my blog once before. I almost linked back to the post in a more recent post but I decided not to because IT WAS EMBARRASSING. My photos sucked and I didn’t have much of anything interesting to say back then. So I decided to give this recipe, this post, a second chance.

(( I realize that my photography skills aren’t much better than they used to be but I’d like to think I’ve improved a few points. When I photographed the photos for this post, I used my 50mm lens that DOES NOT auto focus…. that’s tricky for me because I am BLIND, literally, my world is a blur. I uploaded these photos and laughed, because there is a slight blur to them. Bear with me, I’m shopping around for a 50mm lens that will auto focus and may some day take advantage of a third opportunity. ))

Heirloom Tomatoes

My sudden desire to make this fragrant chutney came after speaking with a girlfriend about the late-season heirloom tomatoes that unexpectedly popped up out of nowhere in my garden. My tomato bushes got BIG this year, mainly due to my lack of attention and pruning so the green, bushy stems concealed the juicy, ripe fruits underneath it all. My girlfriend suggested a chutney, which prompted me to find the recipe in my archives and make a big batch. 

Heirloom Tomato Chutney

I’ve had several dinner sessions with this Spiced Heirloom Tomato Chutney, and have already finished off several small mason jars worth of it. 

This spiced chutney pairs well with a bottle of wine and a variety of cheeses and crackers, and I’ve spent several nights curled up in blankets on the couch with those exact items.

It can be alternated with dijon mustard as a dipping sauce for fried green tomatoes (you can see in the photos, I’ve got enough green tomatoes from the garden to feed a small village fried greens) to offer the taste buds variety. I’ve already made friend greens three times this season and I’ve got enough green tomatoes for one or two more sessions.

I have used this sweet/savory chutney as a condiment atop a baked white, flaky fish, the same way that I’ve seen chef’s use mango salsa atop fish. I like to allow the chutney to warm up to room temperature prior to serving atop a warm dish.

For Thanksgiving, I plan to serve this chutney aside a sweet cornbread instead of the traditional butter and honey. Uncommon, I realize, but colorful and ambrosial. For cool points, I’ve jarred some of the chutney up for the in-laws to enjoy with their Thanksgiving dinner as well. M favorite part about gifting food items to that family is knowing that they’ll use in a way I’d never think of and they’ll enjoy it.

Tomato Chutney
Author: 
 
Ingredients
  • 2 lbs. assorted tomatoes (of choice)
  • 1 large onion, chopped into eights
  • ½ cup raw turbinado sugar
  • ⅓ cup white vinegar (5% acidity)
  • ½ teaspoon dried crushed red pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • pinch of sea salt
  • large pot of boiling water
  • large pot of ice cold water
Instructions
  1. Cut a large “X” on the bottom of each tomato. Working in batches, place the tomatoes in a large pot of boiling water.
  2. Blanch for 30-60 seconds or until skins start peeling off. With tongs, pull the tomatoes out of the boiling water and immediately drop in to ice cold water; drain.
  3. Remove the skins of the tomatoes and discard. Remove the core and discard. Quarter the tomatoes and set aside.
  4. Pulse the onions in a food processor until chopped. Add the tomatoes and any accumulated juices and continue pulsing until the tomatoes are chopped.
  5. Pour the mixture in to a large pot along with all other ingredients; bring to a boil over medium heat.
  6. Cook, uncovered, for 1 hour or until mixture is thick and reduced, stirring often.
Heirloom Tomato Chutney

I have a lot to be thankful for this holiday season: a fragrant kitchen, this versatile chutney, new perspectives, and a fresh start.

Love

Crista


Dec
18

Caramelized Onion & Apple Chutney

I’m headed back home for the holidays soon and I have big plans to cook for some family and friends. My family is made up of carnivores so there is a chance they’ll turn their noses up to my veggie foods, but I’m going to cook it anyway!

In search of something I could prepare in advance and take to my family to enhance their prepared meals with a little touch of my home-cooking, I decided on a chutney. 

This chutney can be used to add flavor and aroma to a variety of different foods. I’d like to try this chutney atop a sweet potato or winter squash dish. It could be served with cheese & crackers, or on a flatbread, or atop a meat or fish. You could put this chutney on a sandwich (think leftovers!), or even on brats & (veggie) burgers. 

Caramelized Onion & Apple Chutney
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 4 large red onions, thinly sliced
  • 3-4 apples, chopped
  • 4-5 cloves of garlic, minced
  • 6 inches of ginger root, minced
  • 2 cups raw turbinado sugar
  • 2 cups red wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground nutmeg
  • 2 tablespoons ground cloves
Instructions
  1. In a large pot, sautee the onions in olive oil until they begin to caramelize, approximately 10 minutes.
  2. Add garlic and ginger, sautee for another 5 minutes.
  3. Add the remainder of the ingredients to the onions, and mix well. Bring the mixture to a boil.
  4. Reduce the heat to low, and simmer.
  5. Stir often until the mixture has begun to thicken, this could take up to 2 hours.
  6. Transfer the chutney in to hot, sterilized jars and allow to cool or serve immediately.*
Notes
*If you are not canning this chutney, it can be kept in the refrigerator for about one week.

 Preparing this chutney is extremely easy, and it is made with fairly common ingredients. The prep time for this dish is only 20-30 minutes, but it will simmer for an hour or two providing an aromatic, warm fragrance throughout the house.

Caramelized Onion & Apple Chutney

Love

Crista


Aug
31

It’s kind of a big deal when my boyfriends teenage brother eats my food, let alone enjoys it. When I made these quinoa fritters the other night, the boys couldn’t get enough of them. While I ate them with a homemade tomato chutney, the boys stuffed the fritters into pita bread with homemade hummus and Sriracha, and served them up like a falafel sandwich.crispy quinoa fritters

crispy quinoa fritters

We’ve actually made two batches of these fritters within the last week because they are versatile and easy to make. The second time I made these, I took the boys advice and stuffed my fritters in to a pita bread and served it up like a falafel sandwich. It was so.damn.good. (I think I’ve actually had 2 or 3 of these falafel-like sandwiches this week – in addition to the fritters I ate with chutney)

crispy quinoa fritters

crispy quinoa fritters

Crispy Quinoa Fritters
 
Ingredients
  • 1 cup quinoa, cooked & cooled
  • ½ cup Parma OR Parmesan Cheese
  • 2 large eggs
  • ½ cup all-purpose flour OR gluten-free flour
  • additional flour for dusting
  • ½ teaspoon smoked paprika
  • 4-5 stems of fresh thyme, stems removed
  • 1 small onion, finely minced
  • 1 teaspoon sea salt
  • fresh black pepper, to taste
  • vegetable oil, for frying
Instructions
  1. In a large bowl, combine quinoa, Parma, eggs, paprika, thyme, salt, pepper, and onion. Mix thoroughly to combine all ingredients.
  2. Use about 3-5 tablespoons (depending on how big you want your fritters to be) of the quinoa mixture and form patties. You may want to rub flour in to your hands to prevent the quinoa mixture from sticking.
  3. In a large skillet, add oil to ½ inch deep. Heat the oil to high heat.
  4. Fry the patties in oil on both sides until crispy brown. This should take 3-5 minutes on each side.
  5. Blot the hot fritters with paper towels.
Notes
Serve with Tomato Chutney (or in a pita as described above).

recipe adapted from White On Rice Couple.

crispy quinoa fritters

Love

Crista


Aug
26

With more tomatoes growing in the garden than we know what to do with, I decided to make this Tomato Chutney when I came across the recipe. I absolutely love jams and jellies and chutneys but I’ve never made an attempt to make any of them until now.

Tomato Chutney

Tomato Chutney
Author: 
 
Ingredients
  • 2 lbs. assorted tomatoes (of choice)
  • 1 large onion, chopped into eights
  • ½ cup raw turbinado sugar
  • ⅓ cup white vinegar (5% acidity)
  • ½ teaspoon dried crushed red pepper
  • ½ teaspoon allspice
  • pinch of sea salt
  • large pot of boiling water
  • large pot of ice cold water
Instructions
  1. Cut a large “X” on the bottom of each tomato. Working in batches, place the tomatoes in a large pot of boiling water.
  2. Blanch for 30-60 seconds or until skins start peeling off. With tongs, pull the tomatoes out of the boiling water and immediately drop in to ice cold water; drain.
  3. Remove the skins of the tomatoes and discard. Remove the core and discard. Quarter the tomatoes and set aside.
  4. Pulse the onions in a food processor until chopped. Add the tomatoes and any accumulated juices and continue pulsing until the tomatoes are chopped.
  5. Pour the mixture in to a large pot along with all other ingredients; bring to a boil over medium heat.
  6. Cook, uncovered, for 1 hour or until mixture is thick and reduced, stirring often.

tomato chutney

This chutney can be used in a variety of different ways, here you see the chutney served with crackers, I can imagine a cheese would have sat well with the cracker + chutney. I can also imagine this chutney would be delicious served on top of a fresh fish filet or Fried Green Tomatoes. When I visit Indian restaurants, they always serve a variety of chutneys with their appetizers.

I can’t wait to share a few ways I’ll be using this tomato chutney in the near future.
How would you serve this chutney?

Love

Crista