Tomato-Ginger (and Jalapeno) Chutney
This is a recipe taken from the November issue of Food & Wine Magazine [see page 186]. I'm starting to test some new Thanksgiving recipes to up the ante this year, and thought this was a simple way to kick off the testing.
This chutney is intensely flavored without being overpowered by the heat of the jalapeno or the sweetness of the sugar. And... it is very simple to make. Prep time is about 25 mins and cook time is about 15 mins, but should be chilled over night.
Recommendations: Serve at Thanksgiving as a side or topper on turkey or cornbread.
What you'll need:
2 tsp fennel seeds
2 tsp brown mustard seeds
1 tsp cumin seeds
1.5 pounds of tomatoes, chopped [gutted and seeded to prevent excess liquid]
1 C of granulated sugar
1/2 C of light brown sugar
4 garlic cloves thinly sliced
3 tbs finely julienned peeled fresh ginger
1 jalapeno [seeded and minced]
salt [to taste]
cayenne pepper [to taste]
Directions:
Before anything, I like to get my mise en place ready. I like to measure and lay out all my ingredients in the order I will need them. This not only saves time and provides for stress-free cooking, but it makes you re-read the recipe [I usually forget something].
- In a saucepan, toast the fennel, mustard seed and cumin seed [1 minute until aromatic] on moderate heat. Set aside on plate to cool.
- In same saucepan, cook tomatoes, granulated sugar and light brown sugar. Once sugar is dissolved, add garlic, ginger, and toasted seeds.
- Simmer over moderate heat, stirring often [making sure the bottom doesn't burn]. Simmer until mixture is thick and reduced.
- Recipe says the thickening process takes about 15 minutes, but it was about 20-25 minutes for me. Remember, if you thicken for longer, reduce heat [better to cook longer on lower heat]. Mixture will also congeal & thicken overnight in fridge.
- Once thickened to desire, stir in jalapeno and transfer to bowl to cool.
- Season with salt and cayenne, and refrigerate overnight.
- Serve at room temperature.