Dana Slatkin

Spicy Tomato Chutney

Tomato ChutneyOn a recent steamy evening, the kids and I decided to get out of the house for a quintessentially suburban cool down, or as my kids would call it, a mall crawl. After hitting every air-conditioned store that was still open, we headed to Rock Sugar for a delicious Southeast Asian supper.

The best part of the meal was this spicy Indian condiment, which we scooped up with crisp black sesame-studded rice crackers. After several attempts to replicate the recipe (and some extensive research into Indian chutneys), I came up with this version, a delightfully piquant and fragrant Indian ketchup. It’s a perfect way to preserve all of your juicy summer tomatoes. Serve it with organic pappadums, over rice, as a condiment for grilled fish and meats, or as a unique dip for fries.

And on your next mall crawl, you might just discover a delicious reason to embrace your suburban side.

For another sweet and summery chutney recipe, try my Nectarine Chutney. And be sure to enter our September cooking contest!

Photo credit: madteaparty.wordpress.com

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