Chutney: Fire Roasted Tomato, not Mango
What brought about this recipe you may ask? My boyfriend. Always full of surprises. We were having a friend over for dinner and we were going to grill some burgers. I was at work when I got the phone call..."what is a chutney, and where do I find it?"
My first reaction "How do you know the word Chutney? Have you been reading my cookbooks and watching Food Network without me?"
"No! The recipe for this burger I want to make called for salsa to top it, but I thought a chutney may be more fancy..."
"Alex, that still doesn't explain how you know that word"
"I read it in my burger book..."
So after a few good laughs and me teasing him, we just decided to make the chutney. Why? Well, because I can!
Usually when someone says chutney, people jump to "MANGO." Not today folks!
Fire Roasted Tomato Chutney
- 1 can (12-16 oz) diced fire roasted tomatoes
- 1-2 fresh tomatoes, diced
- 4 cloves of garlic diced
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 1/2 tablespoon mustard seeds
- 1 onion, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon ground allspice
- 1 teaspoon cinnamon
- 1/2 yellow bell pepper diced
- 1/2 sea salt
In a medium/large pot, put everything together and bring to a boil. Stir regularly you don't want it to stick to the bottom of the pot.
Once it's boiling, let it cook for about 10 -15 min and then reduce heat to a simmer and continue to stir occasionally for about 30 min, until the sauce has reduced by half. It should be nice and thick, and look a lot like a salsa.
Once its done, take it off the heat and enjoy! We put it on everything, burgers, pork chops, chips, you name it!
It stores well in a sealed container in the fridge for weeks. So make a lot!