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Spicy Florida Tomato Chutney

Tomatoes

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1 rating
prepare
cook
4
serves

INGREDIENTS

6 fully ripened fresh Florida tomatoes (about 3 lb.)
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1/2 tsp. mustard seeds
1/4 cup chopped shallot
8 garlic cloves, sliced crosswise
1 1/2 tbsp. fresh ginger, peeled and coarsely chopped
1/2 cup red wine vinegar
2 tbsp. olive oil
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. ground red pepper

INSTRUCTIONS

  1. 1
    Blanch, peel, core, seed and chop tomatoes; set aside.
  2. 2
    In a blender, combine cumin, fennel, and mustard seeds, whirl until finely ground; transfer to a small cup.
  3. 3
    To the blender add shallot, garlic, ginger and vinegar; whirl until pureed.
  4. 4
    In a large skillet, heat oil; add ground seeds; heat until just aromatic; add vinegar mixture, bring to a boil; add tomatoes, sugar, salt, and hot pepper. Bring to a boil over high heat; reduce heat to low and simmer until thick, about 40 minutes.
  5. 5
    Tip: Serve with grilled meat and fish or as a spread with bread, crackers and cheese.

notes

Lindsay Moffatt, Culinary Arts School of Ontario, Canada Winning entry in 2007 Florida Tomato Committee Recipe Contest

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cuisines North & South American, Other North American
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