Tomato Lemon Chutney
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An excellent chutney with a complex, not-too-sweet flavor. Beautifully made with a rainbow of red, orange and yellow heirloom tomatoes.
Printer Friendly VersionHeat 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
Find more great garden-inspired recipes in Renee's Cookbooks
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
Find more great garden-inspired recipes in Renee's Cookbooks
