Tomato Chutney

Page 905

Cuisine: Indian | Course Type: Condiments

(2 reviews)

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Recipe Review

I made this chutney as a last-minute substitution for the peach chutney called for in the chicken dish I made tonight (chicken breasts stuffed with herbed goat cheese from the Union Square Cafe Cookbook) since I was missing 2 ingredients for the peach chutney. And the tomato chutney turned out to be a perfect match for the chicken (although I ended up wishing there had been a tad more of the goat cheese stuffing and that I had cut a minute off the cooking time and trusted my gut that the chicken was ready).

What makes this recipe so nice is that it calls for canned tomatoes and other pantry staples so you can get it bubbling away on the stove (and adding great aromas to your kitchen) while you work on the other elements of the meal.

I'll be trying this remainder of this chutney tomorrow on a grilled cheddar sandwich with a side salad of arugula, apples and an apple cider vinaigrette.

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