Is your hand up?
Yeah, mine is too.
Sauces and spreads, relishes and jams, mustards and mayos, vinegars and hot sauces, relishes and chutneys - which of these categories do you find that you have the most of? My "collection" is fairly eclectic. I do have a hard time resisting mustards and hot sauces, though. One thing I find that I don't have very much variation in is the "chutney" category.
What am I getting at? Well, this month I was challenged to combine Pomì Tomatoes with eggplant, and after much deliberation, I decided I wanted to combine the two to make a chutney. I could just taste the deep notes that both smoked paprika and smoked sea salt would lend to the meaty eggplant - and how they would be the perfect foil for the sweetness developed from cooking down the tomatoes and raisins with sugar. A bit of vinegar for tang...mustard seeds and allspice to build the flavors. I couldn't get the idea out of my mind.
Scattered in a lazy blanket over a piece of salmon that was seasoned with Garam Masala and Smoked Sea Salt, and served on a bed of wild and brown rice, the deep, rich chutney made a perfect meal. Next up, I'm heaping it inside of a grilled cheese sandwich that's been made with a sharp, nutty Cheddar.
Smoky Tomato-Eggplant Chutney
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Keywords: simmer sauce condiment vegan vegetarian nut-free tomatoes raisins eggplant
Ingredients (~1 quart)
- 1 (26.46 ounce) box Pomi Chopped Tomatoes
- 2 small eggplants (~8 ounce), cut into 1/2" dice
- 8 ounce granulated sugar
- 4 ounce onions or shallots, chopped
- 2 ounce raisins
- 2 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons smoked sea salt
- 1 teaspoon whole mustard seed
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 1 1/2 cups apple cider vinegar
Combine everything in a medium-sized Dutch oven or heavy-bottomed pot. Bring to a boil, then reduce to a gentle simmer. Cook until the color is a deep, rich red and everything has thickened up into a chutney (like chunky preserves), 45-50 minutes.
Let cool a bit and transfer to jars for storage in the fridge. It will keep for months if refrigerated. I think it could probably be processed (canned), but I'm not 100% positive as it's not something I do often.
Enjoy warm or cold as a condiment. Serve with grilled fish, chicken, or lamb. Serve with a cheese plate or cheese and crackers. Put into a grilled cheese sandwich with sharp cheddar or aged gouda. Thin out and use as a marinade or make into a sauce. This time I served it with a Garam Masala-dusted Salmon. The possibilities are endless.
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I received two boxes of Pomì Tomatoes at no charge to use as I pleased to test and develop a recipe using eggplant and Pomì Tomatoes. I received no compensation for writing this post. All opinions are my own.