I wish I had discovered this recipe at the start of tomato season!!
I just made a batch and will served it atop pan sauted tilapia. Would be terrific on pork and chicken.
Gingered Tomato Chutney
Makes 1 cup chutney
1 ½ cups cherry tomatoes, halved, divided
¼ cup red onion, diced
2 T. sugar
2 T. white wine vinegar
2 T. fresh ginger, minced
2 tsp garlic, minced
3 T. fresh lime juice
2 tsp tomato paste
2 tsp. jalapeno, seeded, minced
Salt to taste
Simmer 1 cup of the tomatoes, onion, sugar, vinegar, ginger, and garlic in a saucepan over medium-high heat, stirring often, 12 minutes. Add lime juice and tomato paste, return to a boil, and simmer 3 minutes, or until thickened to jam consistency.
Stir in remaining tomatoes, jalapeno, and salt.
Source: Cuisineathome, Issue 65
I just made a batch and will served it atop pan sauted tilapia. Would be terrific on pork and chicken.
Gingered Tomato Chutney
Makes 1 cup chutney
1 ½ cups cherry tomatoes, halved, divided
¼ cup red onion, diced
2 T. sugar
2 T. white wine vinegar
2 T. fresh ginger, minced
2 tsp garlic, minced
3 T. fresh lime juice
2 tsp tomato paste
2 tsp. jalapeno, seeded, minced
Salt to taste
Simmer 1 cup of the tomatoes, onion, sugar, vinegar, ginger, and garlic in a saucepan over medium-high heat, stirring often, 12 minutes. Add lime juice and tomato paste, return to a boil, and simmer 3 minutes, or until thickened to jam consistency.
Stir in remaining tomatoes, jalapeno, and salt.
Source: Cuisineathome, Issue 65