Tomato Jalapeno Chutney

Ingredients

  • 3 lb plum tomatoes, seeded and diced

  • 1 1/2 cups sweet onion, finely chopped

  • 1/2 cup dates, finely chopped

  • 1/4 cup balsamic vinegar

  • 3 tablespoons jalapenos with seeds, finely chopped

  • 2 tablespoons brown sugar

  • 1 tablespoon canola oil

  • 1 tablespoon fresh garlic, finely minced

  • 1 tablespoon fresh ginger, finely minced

  • 3 teaspoons kosher salt

  • 2 teaspoons tumeric

  • 2 teaspoons ground coriander

  • 2 teaspoons cumin seed

  • 2 teaspoons mustard seed

Directions

  • In large heavy pot (dutch oven) heat oil. When oil is shimmering add cumin seed and mustard seed, allow seeds to pop, about 10 to 15 seconds.

  • Add onions, ginger, garlic and peppers, lower heat to medium and saute 4 to 5 minutes. Add remaining ingredients, bring to a boil, reduce to simmer and cook about 30 minutes until thickened.

Dirk FucikPesto