Tomato Chutney

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.

I made this chutney soon after reading AJ12754's review, and I'm so glad I did because it is delicious! I have been putting it on, or in, everything. It is awesome mixed in with some cheesey scambled eggs. I also had it with mushroom pizza for lunch, and am looking forward to slathering some on a grilled cheese sandwich as well. After all, the book does say it is "wonderful with cheese in every way, shape and form." I had neither eaten, nor made, Chutney prior to this and am gald to have expanded my culinary horizon. I do have to admit that I added about 1/8 teaspoon of powdered cloves that the recipe did not call for, and I omitted the 1/3 cup of dried currants, just because I am not a big fan of currants or raisins.