The Culinary Works

I recently had the pleasure of attending the Annual Autumn Equinox celebration @ Soil Born Farms (http://www.soilborn.org/) and picked up this recipe from one of the vendors.  I tweaked the recipe a bit to come up with the perfect spicy chutney.  I used Heirloom Tomatoes since they are at their peak right now @ the Farmer's Market and since I love the depth and warmth curry gives, added in curry powder.  The original recipe calls for apple cider vinegar but since I did not have any on hand, a nice aged balsamic gave the chutney a great tang that worked out quite nicely.

This chutney would be awesome on burgers, pork, chicken - even fish.  I had it last night over green beans and it was so good I am already planning the next batch to put up in the freezer! (It makes enough for give aways too if you dare part with any of it)

Spicy Tomato Chutney

• 3 cups fresh diced tomatoes
• 2 cups chopped yellow onion
• 4 cloves garlic, minced
• 2 tbs fresh grated ginger
• 2 serrano chiles, seeds removed and finely chopped
• 1/2 c sugar
• 1/2 c balsamic vinegar (apple cider works well too)
• 1 cinnamon stick
• 1 tbs curry powder
• 1 tsp whole cumin seeds
• 3 whole cloves
• 1/4 tsp cayenne
• 1/2 tsp each sea salt and fresh ground pepper

1. In large non-reactive sauce pan, combine all ingredients and bring to a boil
2. Lower heat and simmer until chutney resembles a thick preserve (I let mine go for about 45-60 min).
3. Remove cinnamon stick and adjust seasonings (salt, sugar or vinegar to your liking) and cool.
4. Store in air tight jar for 2 weeks in fridge or freeze for up to 3 months.