The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Tomato Chutney =

During our stint at the Tante Marie's Cooking School in San Francisco last Fall, Mary and I were assigned a number of dishes to prepare, under close supervision, I might add.  We asked to be assigned those dishes that we had not done before at home. These included chutneys, tapenades, tarts, lamb, mussels, poundcakes and more.

This is a fun dish that was assigned to Mary.


FOG CITY TOMATO CHUTNEY

3 to 3 1/2 pounds tomatoes, peeled and cut into chunks
1 1/2 Cup sugar
1 2-inch piece of ginger, peeled and grated
1 head garlic, peeled and minced (yes, a whole head of garlic, not just a clove)
1 1/2 teaspoons cayenne pepper
1 1/2 Cup cider vinegar
1 1/2 teaspoon kosher salt
1/4 Cup golden raisins

Combine all the ingredients except the raisins in a heavy-bottomed stainless steel or enameled pot.  Simmer over low heat until thick, stirring occasionally so the chutney doesn't burn on the bottom of the pan. This could take anywhere from 30 minute to 1 hour, depending upon the water content of the tomatoes.  The tomatoes should still be chunky.  Don't stew them so long that they turn to mush, or you will end up with something like a jam.

Add the raisins and cook 10 minutes longer.  Cool before using.  Keep refrigerated.

If you use gold or yellow tomatoes, use currants instead of golden raisins.

Yield about 5 cups.

This chutney will go with just about any meat, hot or cold.  It is good enough to just sit there and spoon it into your mouth.

Frank Potter

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