TOMATO CHUTNEY

Phyllis Segura copyright 2006

4-5 pounds of ripe summer tomatoes, heirloom variety preferred, peeled, seeded and roughly chopped
Mexican cinnamon
Cumin seeds, coriander seeds, cloves, yellow mustard seed, whole cardamom, ginger,
1 inch piece fresh ginger, grated
2 cloves garlic, finely chopped
small leek, chopped
1 cup white sugar
¾ cup Moscovado sugar
1 cup apple cider vinegar
golden raisins
red chili peppers
tamarind concentrate
lemon juice
sea salt
black pepper
grapeseed or canola oil or ghee

Grind the spices and sauté them in oil or ghee, add the leek, garlic, grated ginger. Add the tomatoes, hen add the sugars and vinegar and a pinch of paprika. Simmer slowly until thick. Stir occasionally. Add the raisins, a couple of red pepper pods, pinch of curry powder, some whole mustard seeds, a chunk of ginger, some chopped sundried tomatoes, a curry leaf or two, and some bay leaves. Salt and Pepper.

In the Aga, bring the ingredients to a boil over the Boiling Plate then place, uncovered in the Simmering oven.

Add a teaspoon of tamarind concentrate and cook down until thick. Mash the tomatoes as you go. Taste. Correct the seasoning.

It isn’t ready until most of the tomatoes and other ingredients have dissolved in the sauce. It should be a little bit chunky. The mixture should be quite thick. Let cool and put into clean jars, add a little lemon juice, then refrigerate. It’s ready after about a day or two. You can eat it right away but it is really better after resting for that amount of time.