his vibrant chutney captures the bold, late-summer flavors of ripe tomatoes simmered slowly with ginger, warm spices, and a touch of heat. The mixture cooks down into a rich, jammy condiment that adds sparkle to everything it touches. A spoonful can lift a simple cheese plate, wake up roasted meats, or turn an ordinary sandwich into something memorable. Best of all, it keeps beautifully in the fridge, making it a handy flavor booster all week long.
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:
In a heavy medium saucepan, stir together the tomatoes, sugar, lime juice, ginger, spices, salt, and red pepper flakes.
Bring mixture to a boil over medium heat, stirring often. Reduce the heat and simmer, uncovered, for about 1 hour 15 minutes, stirring occasionally, until the chutney thickens to a jam-like consistency.
Taste and adjust seasoning. Cool completely, then transfer to a jar and refrigerate. Chutney keeps for at least one week.
SERVING SUGGESTIONS:
- Spoon onto a charcuterie board alongside aged cheeses, cured meats, and crackers.
- Serve as a bright counterpoint to roast pork, grilled chicken, or lamb.
- Add a dollop to grain bowls, roasted vegetables, or warm lentils for a quick flavor lift.
- Spread on sandwiches or burgers in place of ketchup or relish.
- Pair with Indian-inspired dishes such as samosas, pakoras, or grilled paneer.
