Tuesday, September 13, 2011

Today's Recipe: Tomato Chutney



 Hi Everyone,
I hope you enjoy this family favorite.  It is a great time to take advantage of the end of the summer tomatoes that are so delicious now (even in the grocery store).  Let me know how you like this recipe and don't hesitate to ask any questions along the way.  More to come!!




4 cups peeled and coarsely chopped tomatoes
1 cup chopped onions (the sweetest you can find)
½ bell pepper (My Mother uses green.  I use red and/or yellow)
½ cup sugar (add more at the end, while mixture is still hot if needed)
1 teaspoon salt (or to taste)
2 teaspoons black pepper (or to taste)
Fresh coarsely torn basil
*2 Tablespoons white vinegar (balsamic is also good)
*Small splash of extra virgin olive oil

In a large stainless steel skillet:
Add all ingredients except for vinegar and oil and cook on medium high—stirring often—as juice evaporates and mixture thickens.  Cover the pan if you want to speed up the process but stir often to prevent scorching and sticking. 

*Add at the end of the cooking process
Adjust seasonings and sugar.
When cool, store in the refrigerator for several days.
Serve on meats, vegetables or by itself.

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