Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Tomato, Fig, and Ginger Chutney
Tomato, Fig, and Ginger Chutney
Ingredients:
2 pounds field tomatoes or cherry tomatoes, roughly chopped
1 onion, very finely chopped
1 cup sliced dried figs
1 clove garlic, finely minced
1 tbsp finely chopped or minced ginger
1/3 cup apple cider vinegar
1 tsp mild curry powder
½ tsp sea salt
¼ tsp cinnamon
3 whole cloves
Ground pepper, to taste
About the Recipe
Pair this tomato chutney with any protein you enjoy, use it as a sweet contrast to a spicy curry or creamy mac and cheese, spread it on your avocado toast, use it in a wrap (totally drool-worthy in a hummus wrap), dip a chip or cucumber coin in it, top a baked potato or burger with a dollop, or simply do whatever your little heart desires.
It’s healthy, seasonal, and keeps for about a month in the refrigerator for use in all of the aforementioned applications and more.
Please note, as this is not a proper (shelf-stable) canning recipe, it must be refrigerated, not kept in the pantry.
The recipe cannot be made shelf-stable, as it does not have the proper balance of sugar and acid to do so; simply store in the refrigerator for up to 1 month (once opened) or freeze for up to 3 months.
By Allison Day
Getting it done:
1. Place all ingredients in a large, heavy-bottom pot. Bring to a boil, reduce to medium-low, cover, and cook for 30 minutes.
2. Uncover and mash ingredients gently with the back of a spoon until broken down to your likely. Leave uncovered and cook on medium-low for an additional 20 minutes, until jammy but still loose.
3. Spoon hot mixture into sterilized jars. Seal and cool completely at room temperature. Store jars in the refrigerator up to 1 month (once opened) or freeze for up to 3 months. Defrost frozen chutney at room temperature, refrigerating afterwards and using up within a month once open.
Ingredients:
2 pounds field tomatoes or cherry tomatoes, roughly chopped
1 onion, very finely chopped
1 cup sliced dried figs
1 clove garlic, finely minced
1 tbsp finely chopped or minced ginger
1/3 cup apple cider vinegar
1 tsp mild curry powder
½ tsp sea salt
¼ tsp cinnamon
3 whole cloves
Ground pepper, to taste
Getting it done:
1. Place all ingredients in a large, heavy-bottom pot. Bring to a boil, reduce to medium-low, cover, and cook for 30 minutes.
2. Uncover and mash ingredients gently with the back of a spoon until broken down to your likely. Leave uncovered and cook on medium-low for an additional 20 minutes, until jammy but still loose.
3. Spoon hot mixture into sterilized jars. Seal and cool completely at room temperature. Store jars in the refrigerator up to 1 month (once opened) or freeze for up to 3 months. Defrost frozen chutney at room temperature, refrigerating afterwards and using up within a month once open.
About the Recipe
Pair this tomato chutney with any protein you enjoy, use it as a sweet contrast to a spicy curry or creamy mac and cheese, spread it on your avocado toast, use it in a wrap (totally drool-worthy in a hummus wrap), dip a chip or cucumber coin in it, top a baked potato or burger with a dollop, or simply do whatever your little heart desires.
It’s healthy, seasonal, and keeps for about a month in the refrigerator for use in all of the aforementioned applications and more.
Please note, as this is not a proper (shelf-stable) canning recipe, it must be refrigerated, not kept in the pantry.
The recipe cannot be made shelf-stable, as it does not have the proper balance of sugar and acid to do so; simply store in the refrigerator for up to 1 month (once opened) or freeze for up to 3 months.
By Allison Day
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