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Tomato Lemon Chutney

17 September

Adapted from Recipes From A Kitchen Garden, by Renee Shepard.
This is an excellent chutney with a complex, not-too-sweet flavor. It makes a great gift.

Makes about 2 cups

1 tablespoon oil
1 small whole chili pepper (I try to choose a padron that has some heat), chopped
1/2 teaspoon cumin seed
1/4 teaspoon nutmeg
1/4 teaspoon mustard seed
4 large tomatoes, very thinly sliced
1/2 fresh lemon
1/3 cup raisins or currants
1/2 cup sugar

1. Heat oil in a saucepan. Add the chopped chili, cumin seed, nutmeg, and mustard seed. When the seeds start to jump in the oil, add the tomatoes.

2. Quarter the lemon half, removing any seeds, and lay it on top of the other ingredients in the pan. Simmer, stirring as needed to keep it from sticking, for about 15 minutes.

3. Stir in the raisins or currants and the sugar. Continue to simmer until the mixture thickens, about 30 minutes. Cool and transfer to jars. Store chutney in the refrigerator.