Not like the bland stuff available at supermarkets, our Litchi tomato chutney recipe delivers a kick from its combination of Indian spices. You can use it straight away if you want to, but the flavors will be richer and more subtle if you allow them to mix, blend, and mellow for a couple weeks.
Hot and Spicy Litchi Tomato Chutney
• 4 cups green tomatoes, sliced into small shreds (measure after slicing)
• 2-1⁄2 cups whole Litchi tomatoes (hulls removed)
• 6 dates, seeded and coarsely chopped
• 4 garlic cloves, each sliced into 4 pieces lengthwise
• 1 tbsp or more hot pepper (be liberal), finely minced
• 1/2 cup white vinegar
• 2 tsp mustard seed, crushed to meal-like consistency
• 1 tsp fennel seed, preferably Indian Lucknow fennel
• 1/2 tsp ground cinnamon
• 1 tsp cumin seed
• 1 cup green raisins
• 1 cup chopped mango or under-ripe peach
• 1 cup slivered almonds
• 2-1⁄2 cups honey or 3 cups sugar
Combine all ingredients in a deep pan and cook over medium-high heat for 20 minutes, or until thick. Remove from the heat and lift out the fruit mixture with a slotted spoon and put it into hot, sanitized preserve jars standing in hot water. Reduce the remaining syrup over high heat until thick like honey, and then pour this over the hot fruit and seal. Allow to mellow two weeks before using. Yields approximately four 12-ounce jars.
The Litchi tomato has a unique taste and appearance. Learn more about the heirloom tomato, including its transition in North America from an ornamental garden plant to a culinary delight.
