This spicy tomato chutney combines ripe tomatoes with a blend of aromatic spices and red pepper flakes, creating a tangy and fiery kick that enhances any dish. Perfectly balanced with a hint of sweetness, it pairs wonderfully with cheeses and cured meats on a charcuterie platter.
INGREDIENTS:
1 ½ lbs. summer-ripe meaty tomatoes, cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon red pepper flakes, or to taste
METHOD:
Combine all ingredients in a heavy medium saucepan. Bring mixture to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste and adjust the seasoning, then cool and refrigerate until ready to use; the chutney will keep for at least a week.
