Who doesn’t love a great chutney? Chutney (“chatni” in Sindi) is originally from India, and is the name given to a wide variety of sauces that were originally made in Indian homes but now made commercially worldwide. Go to most any supermarket, grocery store, or farmer’s market and you will find them but pasteurized and filled with tons of sugar and vinegar (for preservation).
In India, chutneys were made with vegetables, most often using the very spicy mustard oil for preservation, however, to accommodate Western palates, commercially produced chutneys replaced the mustard oil with sugar and vinegar, and the veggies replaced with fruit.
This recipe goes back to the veggie roots of chutneys. Some sugar and vinegar is included, but not as much as in commercial recipes.
Use it as a topping or condiment with sandwiches, salads, veggies, or meat and fish dishes.
Preparation Time: 15 minutes
Roasting Time: 7-10 minutes
Yields: 1 1/2 cups
- 1 cup red cherry tomatoes
- 1 cup Sungold cherry tomatoes
- 1 medium Spring onion
- 3 garlic cloves
- 2 tbsp extra virgin olive oil (for roasting veggies)
- 3 tbsp red wine vinegar
- 1 tbsp grated fresh ginger
- 1 1/2 tsp organic, raw cane brown sugar
- Kosher salt to taste
- Black pepper to taste
- 1/2 tsp red chili flakes (optional)
- 1 Scotch bonnet pepper (optional)
- Preheat the oven to broil and set a rack on the topmost level.
- Wash the cherry tomatoes, dry on a clean cloth or paper towel, place on a small, shallow roasting pan; set aside.
- Peel the garlic, place on the pan with the cherry tomatoes, drizzle the tomatoes and garlic with 1 tbsp of olive oil, sprinkle a pinch of salt and a couple turns of a black pepper mill; set aside.
- Wash the spring onion really well, cut off the roots but leave the root tip intact, cut the white bulb away from the greens, quarter lengthwise, place on a small, shallow roasting pan, add the pine nuts (if untoasted), drizzle with 1 tbsp of olive oil, sprinkle a pinch of salt and a couple of turns of a black pepper mill; set aside.
- Note: By leaving the root tip you can keep the onion layers together when you slice it lengthwise. This makes taking them off the roasting pan much easier, but cut the root tip off and discard after roasting as they will be bitter.
- If you want some real heat in this chutney add one of our very floral Scotch bonnet peppers. It may be added fresh (diced) or roasted (diced). To prepare them simply wash them very well and remove the stem, dice if to be added fresh, or roast whole but in a separate pan from the veggies.
- You may, of course, place the pepper on either roasting pan but be forewarned, once it is roasted it will most likely burst and release its juices throughout the other veggies in the pan.
- Place both roasting pans on the top level in the preheated oven, after seven minutes remove the pan with the onions and pine nuts; set aside to cool.
- Continue roasting the cherry tomatoes for another 3 minutes or until they are nicely caramelized (but not burnt), remove the pan from the oven, pour the contents into a small to medium size mixing bowl.
- When the onions have cooled to where you can handle them place them on a cutting board and slice into 1/4 to 1/2 inch pieces, place in the bowl with the tomatoes.
- Note: Discard the part of the onion that contains the root tip as it will be bitter.
- Add the grated ginger to the bowl.
- Add 1 tsp of organic raw cane brown sugar, 2 tbsp of red wine vinegar, mix well.
- Check for seasoning:
- Add more salt and/or black pepper to taste.
- Add more sugar to taste but 1/2 tsp at a time.
- Add more vinegar to taste but 1 tsp at a time.
- Add the chili flakes if you want some heat.
- Add the diced fresh, or roasted and diced Scotch bonnet, but do so in small increments.
- Your roasted cherry tomato, spring onion, and pine nut chutney is ready to serve!
- May be served warm or chilled.
Note: If you want your chutney less chunky you can press it with a potato masher until you reach your desired consistency, or, if you want it really smooth process it in a food processor.