Friday, September 23, 2005

Week 23 - JUMPING MUSTARD TOMATO CHUTNEY

Saskatchewan Menu of the Week from 22 September.

Breakfast – Toad in the Hole (recipe) with Jumping Mustard Tomato Chutney.
Lunch – Bread and tomato, fresh pears.
Dinner – Pasta with tomatoes, basil and dry-cured pork, ice cream with cherry sauce.

Jumping Mustard Tomato Chutney
Okay, so the apricots and ginger are not from Saskatchewan. But the other ingredients are. I made this chutney last fall with my abundant garden tomatoes and have just one jar left. It’s delicious.

2 tbsp canola oil
1/2 tsp whole mustard seeds
2 dry red chilies, crushed
6 cloves garlic, mashed
1 inch cube of ginger, peeled and slivered
1 lb tomatoes, chopped
1 tsp salt
1/2 cup sugar
4-5 dried apricots, quartered

Heat the canola oil on medium-high. Pour in the mustard seeds and put on the lid. The seeds will sizzle and pop. When the popping stops, remove the lid, add the chilies and stir. Add the garlic, ginger, tomatoes, sugar and salt. Stir. Simmer until the chutney starts to thicken, 15 minutes.

Add the apricots. Simmer another 10 minutes until the chutney is thick and shiny. Cool. Serve at room temperature.

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