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Tomato-Lemon Chutney

An excellent chutney with a complex, not-too-sweet flavor. Beautiful made with a rainbow of red, orange and yellow heirloom tomatoes.

1 tablespoon oil
1 small whole fresh or dried chile chopped or crumbled
1/2 teaspoon cumin seed
1/4 teaspoon nutmeg
1/4 teaspoon mustard seed
4 large tomatoes, very thinly sliced
1/3 fresh lemon
1/3 cup raisins or currants
1/2 cup sugar
 

Heat oil in a saucepan. Add the crumbled chile, cumin seed, nutmeg and mustard seed. When the seeds start to jump in the oil, add the tomatoes. Quarter the lemon half, removing any seeds, and lay it on top of the other ingredients in the pan. Simmer, stirring as needed to keep from sticking, for 15 minutes. Stir in the raisins or currants and the sugar. Continue to simmer, stirring frequently, until the mixture thickens, about 30 minutes. Cool and transfer to jars. Store chutney in the refrigerator. Makes about 2 cups.

For more great garden-inspired recipes
in Renee's cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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