Savory Tomato Chutney

When your garden (or patio or farmers market) gives you tomatoes, give this chutney a try. It’s a great addition to tofu, rice, chicken, fish and egg dishes. Or spread it on sandwiches and dip your roasted potatoes into it. Chutney has a circuitous history (like so many foods), sometimes showing up as a dip to complement Indian dishes. Other times, it can be cloyingly sweet, featuring dried fruits and a big spoonful of sugar — thanks to colonial British tastes. My version leans into Indian-inspired spices and includes a touch of honey for balance. Think of it as an Indian-kissed salsa. The stars of the dish are locally grown, uber-ripe tomatoes. They provide the real sweetness that the other ingredients help to make shine. The high acidity of the tomatoes and the added vinegar means canning this is a snap. 

Ingredients

• 1 Tbsp. sunflower or grapeseed oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 2 Tbsp. minced fresh ginger
• 2 Tbsp. minced garlic
• 1 tsp. fine sea salt
• 2 pounds very ripe and sweet tomatoes (about 6 medium-sized)
• 1/4 cup cider vinegar
• 1 Tbsp. local honey
• cayenne to taste (optional)

Instructions

1. In a deep skillet or Dutch oven, warm oil over medium-high heat until adding a drop of water makes it sizzle.
2. Add all seeds, ginger, garlic, and salt, stirring frequently to keep ingredients from burning. When all is nicely browned, turn off heat and set aside.
3. Roughly chop the tomatoes, then add them to the skillet with the spices. Add vinegar and honey.
4. Heat to a boil. Then lower to a simmer, and cook uncovered for 20 minutes, stirring and breaking down the tomatoes with the back of a spoon or a potato masher.
5. Once the mixture is blended and thickened, add cayenne if you desire.
6. If canning, boil jars and bands in a separate pot during the last 10 minutes of simmering the chutney. Ladle chutney into 1-2 jars, leaving a half-inch of headroom at top of jars. Wipe jars clean, add lids, and secure bands. Place jars in water bath for 20 minutes. Remove and set on counter to cool.
7. If not canning, allow chutney to cool, then ladle into clean, air-tight container and refrigerate. Chutney will keep in refrigerator for several weeks.