A Versatile Condiment
Condiments enhance the flavor of anything you put them on – they are often pungent, zingy, sometimes spicy or creamy, but they always complement the flavor of the dish and add pizzaz!
Chutneys are a spicy-savory condiment that originated in India. Usually made by slowly cooking together a mix of either fruit or vegetables, with some herbs or spices and adding vinegar for tartness and sugar or molasses for sweetness. They provide balance and tang to any dish and are classically served with basmati rice, naan and curries. Today, the technique for making chutneys is used around the world and you often see chutneys paired with roasted meats, pizzas, cheeses and more.
This tomato chutney or tomato jam can be made with fresh tomatoes, but I love the ease of this recipe that uses canned diced tomatoes to minimize prep time. Cooked down to a brick-red, jammy consistency it is tasty, tangy, sticky and perfect for a casual meal or entertaining. Here are some of my favorite ways to use this Tomato Jam:
On a cheese board paired with a cream cheese or an aged cheddar
Mixed with an equal part of mayonnaise or veganiase to make a sandwich spread
On a grilled cheese sandwich made with an aged English Cheddar.
Dolloped on a lentil salad or lentil soup
Served alongside crab cakes or as the Tomato in a BLT
Smeared on crostini and topped with crumbled goat cheese as an appetizer
Pulsed in a food processor with equal parts of chutney and tomato salsa plus a handful of cilantro and then served as a delicious dip for veggies.
I highly recommend that you make this tomato jam or chutney at home and try it with some of the above suggested uses. You can also let your imagination go wild, BE BRAVE and come up with other usage ideas. Just be sure to share with me how you savored your jam.
Spicy Tomato Jam (Chutney)
2-3 tablespoons O&V Unflavored EVOO *
1 shallot, minced
3-4 cloves garlic, minced (or 1 ½ tablespoons garlic paste)
2 tablespoons grated ginger (or ginger paste)
½ teaspoon mustard seeds
½ teaspoon red pepper flakes (more to taste)
½ cup O&V Apple Cider vinegar *
2 cans (14.5 oz each) diced tomatoes, drained
½ cup brown sugar
1 teaspoon cumin powder
Place a large saucepan over medium heat. Add the EVOO and sauté the shallots, garlic and ginger till soft and translucent (3-4 minutes). Add the mustard seeds and red pepper flakes, sauté till mustard seeds start to splutter and become fragrant (2-3 minutes).
Stir in the vinegar, drained tomatoes, brown sugar, and cumin powder. Bring to a simmer and then reduce the heat to medium-low. Cook uncovered for 45-60 minutes stirring occasionally to prevent the jam from sticking to the bottom and burning. The jam should be thick and glossy – the consistency of a thick ketchup.
Let it cool, spoon into jars and refrigerate for use as a condiment with burgers, black bean burgers, lentil cakes, grilled cheese sandwiches, grilled chicken or fish.
Active Time: 15 minutes Total Time: 60-75 minutes
* This Unflavored oil is Bonsecco from Tuscany is a personal favorite. This artisan made Apple Cider vinegar is truly fabulous, and adds tremendously to the flavor of this chutney. You can use your favorite substitutes, but ensure that they are of high quality and flavor.
Categories: Snacks & Sides, Vegetarian, Vegan, Gluten Free, Dairy Free, Apple Cider Vinegar, Unflavored EVOO, Ginger, Mustard Seeds, Tomato Chutney, Tomato Jam, Spicy, Condiment, Accompaniment,