Recipe: Tomato Chutney


If you’re still swimming in tomatoes, you might really like this recipe. I made it last weekend and served it atop friend polenta rounds. It was delicious! I tweaked the recipe from something I found on Epicurious. Originally it was meant to be served with a curried pea fritatta, which also sounds delicious!

  • 1 12-ounce container grape tomatoes
  • 1 tablespoon (packed) dark brown sugar
  • 1 teaspoon ground cumin
  • 1 small garlic clove, peeled
  • 1/2 teaspoon dried ginger

Coarsely chop the tomatoes (I used a food processor) and then mix with the rest of the ingredients. If you’re serving it cold, refrigerate it until needed. I served it warm and simmered the mixture over medium heat until heated through.

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