Tomato Chutney

We are lucky that tomatoes are everywhere right now. It’s one of my favorite times of the year. There is a lot to do with tomatoes canning, juicing, sandwiching, salting. On Saturday at the Riverplains dinner we topped the burgers with this amazing, incredible, craving-inducing tomato chutney from Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice. It was great on the burger and perfect with scrambled eggs (my test for any new sauce or chutney). It has a salty, mustardy flavor. This recipe makes enough, 1/2 gallon, to can. If you don’t want this much just divide it down.

3 teaspoons of fenugreek seeds
3/4 cup boiling water
4-5 tomatoes
1.5 lemons juiced
1.5 tablespoons whole cumin seeds
3 teaspoons black or brown mustard seeds
1.5 tablespoons fresh basil minced
1, 6 inch piece of ginger peeled and minced or grated
1.5 teaspoons tumeric
1.5 teaspoons sucunat
1/3 cup of whey (if you don’t have whey strain out whole fat yogurt)
2 tablespoons sea salt
1/3 teaspoon or more of cayenne pepper

Pour boiling water over fenugreek seeds in a small bowl. Let them soak for at least 6 hours or overnight.

De-seed the tomatoes and cut into a small diece. Put tomatoes in a large bowl, drain the water from fenugreek seeds, and add to tomatoes.

Squeeze lemon juice over tomatoes.

In a small skillet, toast the cumin and mustard seeds until they begin to smell fragrant.

Add toasted cumin and mustard seeds, ginger, basil, tumeric, sucunat, whey, salt, and cayenne to the tomatoes. Stir thoroughly and taste. Mixture should be salty but delicious!

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