Uses for Red Tomato Chutney

[Salsera]

I made the Red Tomato Chutney from CL 8/05 last night, and I agree with one previous reviewer, it's great! Now I need some ideas for vegetarian dishes that the chutney would complement. I made a quick quesadilla for lunch today with corn tortillas, cheddar cheese, jalapenos and the chutney, and that was certainly delicious. Any other ideas?

[MISSINDI]

I haven't seen CL's recipe, but have a tried-and-true I make from an old Woman's Day recipe. With that one, we spread a little bit of cream cheese, goat cheese or similar on a sliced toasted baguette and then top with the tomato chutney. Delicious. :D

[hmclaugh]

Missindi

Could you post the recipe that you have for tomato chutney, while the one in CL is good it has cranberries in it and I have been looking for a straight tomato one. Thanks

Hieka

[heavy hedonist]

In case anyone looks here again, last night I found a super-easy, tasty looking quick bread using tomato chutney, fruity or otherwise. I was trying to find something totally other-- but here it is, from Sharon Tyler Herbst's interesting book, BREADS.

TOMATO CHUTNEY BREAD

1 1/2 CUPS FLOUR
1/2 CUP SUGAR
2 TSP BAKING POWDER
1/2 TSP BAKING SODA
3/4 TSP SALT
1 CUP TOMATO CHUTNEY, PUREED
1 1/4 CUPS MILK
1/4 CUP VEGETABLE OIL
1 CUP CHOPPED, TOASTED WALNUTS

Preheat oven to 375 degrees F. Grease & set aside a 9x5 loaf pan.
In medium bowl, combine flour through salt; set aside. In another medium bowl combine pureed chutney, milk & oil. Add to flour mixture, stirring only till dry ingredients are moistened. Stir in all but 2 Tbsp. nuts. Turn into prepared pan, Smooth top, sprinkle with remaining nuts. Bake 50-60 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes, turn out on wire rack to cool completely. Makes 1 loaf.

[MISSINDI]

Missindi

Could you post the recipe that you have for tomato chutney, while the one in CL is good it has cranberries in it and I have been looking for a straight tomato one. Thanks

Hieka

Sorry - it took me a little while to dig up the recipe. This is the one we like, from Family Circle 8/5/03 issue. Hope you like it! :D

Tomato Chutney
Makes about 2-1/2 cups
2-1/4 lbs red ripe tomatoes, peeled (I skipped), seeded and diced
1 cup golden or dark seedless raisins
3/4 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup sugar
1 small yellow onion, cut into small dice
1 jalapeno chile, stem removed, halved lengthwise and sliced crosswise into thin half-moons (I skipped chile)
1 tsp mustard seeds
1 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon

In nonaluminum saucepan, combine tomatoes, raisins, cider, vinegar, both sugars, onions, jalapeno, mustard seeds, salt, ginger and cinnamon. Bring to boiling over high heat. Lower heat; simmer, uncovered, stirring occasionally, until thickened and liquid has cooked off, 50 minutes. Let cool completely. Serve over grilled chicken or pork tenderloin, or as an appetizer over cream cheese alongside crackers (this is what I did). Refrigerate, covered, up to 2 weeks.