Two Tomato Chutney for a Summery #SundaySupper

Nothing screams Summer to me more than the first, vine-ripened heirloom tomatoes from our backyard garden. There's something divinely sweet about their juicy, sun-warmed flesh that is unlike anything you can buy, and that candy-like intensity is even greater after roasting in the oven, dehydrating or even the briefest exposure to heat via a hot saute pan or fresh from the pot pasta. During the season, I try to eat the bulk of our garden's bounty fresh (can you really pass up freshly sliced, perfect tomatoes on garlic toast?), but with upwards of 12 plants at the moment all producing fruit in bulk, not even my dehydrator can keep up with the volume regularly.

To cope with the remaining produce each year, I turn to preserving. Not simply tomato sauce and roasted tomatoes (as delicious as those are), but variations on popular condiments like ketchup and chutneys like this. Over the years, I've become known for my various chutney configurations, from watermelon rind, rhubarb and Moroccan-inspired to tart green tomato and apple mixtures. It's ironic to me, since I have never been a fan of the topping in any form - mostly due to the fact that it generally contains vegetables and fruit together, which I can't get my palate to accept. My family, on the other hand, adores the stuff, and my mom in particular will hoard a jar to herself just for use in  lunches and solo dinners.

When BBQ season lights up the backyard grill (and depending on who's manning it, the backyard in general via a lighter fluid-fed fireball) a jar or two will emerge from the fridge along with the pickled hot peppers, ketchup, mustard, relish and salsa, waiting to be chosen as a complement to my stepbrother's hamburgers or the ever-so-slightly charred steak. Meals of leftovers, often repurposed into stir-fries with extra veggies and sticky rice or brown rice vermicelli, get lashings of the sweet and spicy mixture at the table in lieu of hot or soy sauces, and even mid-Winter a freshly opened jar hearkens memories of garden plots past when its contents are dolloped onto roasted vegetables and grilled chicken.

In this particular medley, I combined both fresh and homemade dried tomatoes with sharp onions, garlic and ginger, spicy curry and pepper flakes and sweet dried fruit and honey. Cooked down into a thick, luscious mixture and allowed to "mature" for a few days (either canned or in the fridge), the family deemed it perfect for year round eats, especially afternoon BBQs with the family where everything from burgers to pizza, fish, vegetables and even tofu are fair game! 

This #SundaySupper Jennie of The Messy Baker and Melanie of Melanie Makes are hosting a Summer BBQ Party. Check out all the great seasonal eats below and stop by the Twitter party tonight at 7PM!

Beverages

• Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
• Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
• How To Make Fresh Squeezed Lemonade from Life Tastes Good
• Pineapple Margaritas from The Messy Baker
• Stone Fruit Sangria from Because I Like Chocolate
• Strawberry Lemonade from Basic N Delicious

Appetizers

• BBQ Stuffed Calamari from Jane’s Adventure in Dinner

Sides and Accompaniments

• Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
• Easy Fruity Salad from Hot Momma’s Kitchen Chaos
• Grilled Corn on the Cob with Lime Butter from The Redhead Baker
• Jacques’ Cucumber Salad with Onions from Food Lust People Love
• Mango Peanut Slaw from The Texan New Yorker
• Mom’s Classic Macaroni Salad from Webicurean
• Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
• Two Tomato Chutney from What Smells So Good?

Main Dishes

• Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
• Barbecue Ribs from girlichef
• BBQ Stuffed Peppers from Small Wallet, Big Appetite
• Bistecca from Confessions of a Culinary Diva
• Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
• Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
• Grilled Clams with Chorizo from Noshing With The Nolands
• Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Shrimp with Lemon Basil from Nosh My Way
• Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
• Grilled Wings from Hezzi-D’s Books and Cooks
• Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
• Mango Beef Kebabs from Curious Cuisiniere
• Steak Skewers with Chimichurri from Jelly Toast
• Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet

Desserts

• Amazing S’mores 7-Layer Bars from Flavor Mosaic
• Banana Pudding Pie from A Kitchen Hoor’s Adventures
• Blackberry Cake from Peanut Butter and Peppers
• Blueberry and Raspberry Galette from Rhubarb and Honey
• Farm Stand Blackberry Buckle from The Wimpy Vegetarian
• Grilled Peach Crumble from Try Anything Once Culinary
• Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
• Hot Fudge Ice Cream Pie from Melanie Makes
• Lemon Ricotta Bars from The Foodie Army Wife
• Old Fashioned Sour Cherry Pie from Pies and Plots
• Pineapple Upside Down Cake from Take A Bite Out of Boca
• S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips

 
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Two Tomato Chutney
Makes 4 cups, 32 (2-tbsp) servings
3 medium tomatoes, halved
1 small white onion, chopped
¾ cup chopped sun dried tomatoes
¼ cup raisins
¼ cup chopped dried apple
¼ cup brown sugar
1 tbsp honey (or agave for strict vegans)
⅓ cup water
¼ cup cider vinegar
1 tbsp minced ginger
2 cloves garlic, minced
2 tsp curry powder
½ tsp cinnamon
½ tsp dried red pepper flakes
¼ tsp salt

1. Combine all the ingredients in a saucepan over high heat and bring to a boil.
2. Reduce heat and cook, uncovered, for 20 minutes, until thick. Stir occasionally to prevent sticking.
3. Adjust seasoning to taste and spoon into hot sterilized jars.
4. Process for 10 minutes in a waterbath and allow to cool, undisturbed, on a wire rack.

Amount Per Serving
Calories: 21.2
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 29.5 mg
Total Carbs: 5.9 g
Dietary Fiber: 0.4 g
Protein: 0.4 g