I'm still harvesting tomatoes from my garden and my urge to gorge on as many as possible has abated somewhat. I've even stopped dreaming about tomato sandwiches every day. That means I'm now thinking more about making sauce and other tomato based recipes for the end of Summer. On Friday, I made tomato chutney. This is a tangy/sweet concoction that tastes great on toast or grilled meats. Like caramelized onions it also lends a unique taste and texture when added to stews. Tonight I added it to a chickpea pilaf. Sounds strange, but it was very nice. And a tablespoon of it thinned with olive oil makes a delicious vinaigrette.
Tomato Chutney (Mustards Grill Napa Valley Cookbook)
1/4 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon brown mustard seeds
3 tablespoons extra virgin olive oil
6 cloves garlic, minced into a fine paste
3/4 cup red wine vinegar
3/4 cup cider vinegar
1 1/2 cups sugar
2 pounds tomatoes, peeled, seeded, drained, and coarsely chopped
3 tablespoons raisins
3 teaspoons salt
Combine fenugreek, cumin, fennel, and aniseeds in a bowl and set aside. Heat olive oil in a deep sauce pan over medium heat and add the mustard seeds. Cook until they begin to pop (you may cover the pot if you want). Add garlic and cook for 1 minutes, then add the combined seeds. Cook for about 30 seconds or until aromatic. Add the vinegars, tomatoes, sugar, raisins and salt. Lower heat and simmer uncovered for about 1 hour until the chutney has reduced and become dark, thick and unctuous. Let cool and store tightly in the fridge for up to 1 month.