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Tuesday, April 23, 2013

Smoky Tomato-Eggplant Chutney

Smoky Tomato-Eggplant Chutney |
Condiment-a-holics raise your hands!  You know who you are.  You, with the refrigerator doors that are bulging under the weight of jars and bottles in every imaginable shape, size, and content. One shelf in your pantry has been taken over.  I'm guessing there is some sort of box, basket, or tray on your table...perhaps a countertop...displaying a few of your most-used, most-beloved condiments.  There's new, full-to-the-brim jars taking up residence amongst those with just the dregs, waiting to be shaken into an emulsified dressing of one sort or another.

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.
Smoky Tomato-Eggplant Chutney |
A chutney is similar to a relish, usually containing some sort of fruit and/or vegetable, some spice, sugar, and vinegar, making it simultaneously sweet, sour, tangy, spicy, and pleasantly chunky.  And in all honesty, I think the only type of chutney I've ever really eaten is the ever-popular mango chutney.

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 |
Smoky Tomato-Eggplant Chutney
by Heather Schmitt-Gonzalez
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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Smoky Tomato-Eggplant Chutney |
I am entering this dish in the April iPomì Challenge: Eggplant

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.