TOMATO AND GINGER CHUTNEY
Here is an adventurous relish made with locally grown
tomatoes. This chutney is great served with lamb, chicken,
rice and lentil dishes.
3 Tbsp canola oil
1 medium onion, finely diced
3 cloves of garlic, finely diced
1 Serrano chili, finely diced
2 inch piece of ginger, finely diced
2 cinnamon sticks
2 tsp ground cumin, toasted
1 tsp ground coriander, toasted
¼ cup rice wine vinegar (or cider vinegar)
2 tsp sugar
8 plum tomatoes, peeled and finely diced
¼ cup chopped cilantro
Juice of 1-2 limes
Salt and pepper
Heat the oil in a medium saucepan on medium heat. Add the onions and cook until they are soft or wilted about 3 minutes. Add the ga rlic, chilies, ginger, cinnamon stick,
cumin and coriander and stir with a wooden spoon. Continue to cook until softened, about 2-3 minutes. If anything starts to stick, reduce the heat and add more oil.
Add the vinegar, sugar and tomatoes and bring the ingredients to a boil. Reduce the heat to low and cook until the tomatoes are softened and the flavors are blended, about 10
– 12 minutes. Depending on the size of your pan, you may need to add water if the chutney becomes too thick. Transfer to a bowl and let cool.
Add the cilantro, juice of one lime, salt and pepper. Taste the chutney and add more lime juice as needed. If the chutney is acidic, add a pinch of sugar.