Spiced Tomato Chutney

I was recommended tomato chutney as a possible recipe when my tomatoes started ripening in earnest. I have never had any before, to my knowledge, which is a pity because after this week, I’ll be canning as much as I could of this delicious condiment. It really is as delicious and flavorful as described, and while I’m sure mine is not an exact replica since I like to experiment with spice combinations, it is still tasty enough for an entire jar to have already disappeared… and for my almost-four year old to brave eating it slathered atop steak. I’ve had it on everything from eggs to sandwiches… and I am in the process of making a cheesy stuffed pastry with it.

It was also a risk, because I’ve been sick this week and my sense of taste and smell is always compromised when I get sick (so not necessarily Covid related). It’s why I don’t usually cook when I’m not feeling well, not because I don’t want to but because what comes out often has a strange flavor. I did get a Covid test (was in and out of the hospital last week for my grandfather, who had fallen and gotten hip surgery), but I’m thankful it tastes quite delicious even now as I have mostly recovered.

This is quite spicy, so if you want it mild, use red bell peppers instead. I used fresh hot peppers from the garden, but I believe traditionally it uses dried chilis. I roasted the tomatoes and peppers in the air fryer first, until slightly charred, so it provided a slightly smokey hint. I can’t wait to make more things with this! I don’t have lentils which is supposed to lend a slightly nutty flavor, but I added a spoonful of tahini which I had on hand.

Ingredients

• 2 cups tomatoes, chopped
• 1/2 cup red chilis, jalapenos, or bell peppers (for a mild/non-spicy version), chopped
• 5 cloves garlic, crushed
• 1 cup onions, diced
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon cumin
• 1 teaspoon cardamom (optional)
• 1 tablespoon sugar
• 1/2 tablespoon curry powder (optional)
• 1 tablespoon cooked yellow lentils, or tahini (optional)
• Salt to taste
• 2 tablespoons lime or lemon juice (to increase acidity for storage)
• Pinch of lime or lemon zest

1. Roast tomatoes and peppers in the oven or air fryer at 400 degrees Fahrenheit, until slightly charred.
2. In a saucepan, sauté onion and garlic in oil until fragrant.
3. Combine tomatoes, peppers, onions, garlic, cooked yellow lentils (if using) into blender and blend well.
4. Return to saucepan, add cumin, cardamom, sugar, salt, curry powder (if using) and cook on medium low heat, stirring often until reduced to 2/3rds to 1/2.
5. Proceed with normal pressure canning process.