Parfait! Golden Chutney

05cTomatoChutneybfLOLot’s of folk have chutney recipes.

Heck, I posted a chutney recipe – just last week.

And it was this recipe!


I’ve adjusted the quantities to make for a more satisfying yield of six half-pints, and I’ve zipped the chutney up a wee, tiny bit to make a good thing, I think, even better…

•4 cups diced tomatoes*
•4 cups diced sweet onion
•3 tbsp minced garlic
•3 tbsp olive oil
•2 tsp yellow mustard seed
•2 tsp black mustard seed
•1-1/2 tsp sea salt
•1 tsp Aleppo pepper
03aAddGaramMasalabfLO•4 tbsp + 1 tsp honey
•1 tsp my garam masala

*I used about 90 yellow sunburst tomatoes and two plum tomatoes I had in a bowl on the counter.

In a heavy bottomed saucepan heat oil on medium. Add the mustard seeds. When they start crackling and spitting, add the tomatoes, onion, and garlic. Add the salt, Aleppo pepper, and honey

05aJarsProcessbfLOReduce heat to medium low and simmer, partially covered for 25 minutes. Stir it every 5 minutes or so to ensure the chutney doesn’t stick to the bottom of the pan.

Add the garam masala and continue to cook for 15 minutes before transferring into prepared canning jars and processing in a boiling water bath for 15 minutes.

There you have it, a fine batch of chutney, in quantities to justify a bit of canning and stashing on your pantry shelves.

05bTomatoChutneybfLOGood thing, too; because, just since I’ve started making this, I’ve spread it on Cornish hens with pepper jelly, tossed it into a pot of mussels with white wine and tomato juice, added it to my eggs at breakfast, and even simply spread a bit on a cracker.

It’s all good, and this, my friends, is a very good condiment.

Make a batch, or twelve, today.

BTW, wanna try it, but not sure about dedicating pantry space and canning resources? Check out my original post, here, it’ll give you mebbe less than a quart of chutney goodness to enjoy without canning.

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