End of Summer Tomato Chutney from The Apple Cider Vinegar Companion

September 1, 2016

Mom always had a bottle of apple cider vinegar in the pantry, and come cold season a tablespoon or two of the tangy elixir was added to honeyed hot water to soothe our sore throats. That was back in the 70s and now I’m the mom spooning out the cider vinegar. For generations homemakers have been using apple cider vinegar in the home, even ancient Roman soldiers carried it to boost energy and treat wounds. But its beneficial uses extend far beyond healthy remedies.

In The Apple Cider Vinegar Companion: Simple Ways to Use Nature’s Miracle Cure, author Suzy Scherr explores the various ways in which the vinegar can be used, from what it is exactly and why we should be using it every day (including buying, storing and making your own) to clever ways to use it in your home. The Health and Wellness chapter features recipes such as a Tummy Tamer and a Postworkout Muscle Soak. In Cooking, you'll find tasty dressings, sauces, and marinades (like ketchup and tangy barbecue sauce), scrumptious pickles, refreshing beverages, even baked goods and fluffy waffles and other “griddle treats.”  Discover remedies for dandruff, sunburns, acne, and more in Beauty and Grooming, and learn how to create a fragrance free fabric softener, room deodorizer, fruit fly trap, and beyond in Household Uses. There are even tips for brightening hair and skin.

I love the Tomato Chutney recipe found on page 54 and included below. It's sweet and savory and deliciously tangy. Try it spooned over grilled pork or serve it as a condiment with Indian food. With summer coming to a close it's the perfect way to use up the last harvest of tomatoes.

Tomato Chutney
Recipe printed with permission from the publisher

"This chutney is the perfect way to preserve summer’s tomato bounty. Although considerably less sweet, you can substitute green tomatoes for ripe ones; the resulting condiment is wonderfully tangy." ~ Suzy Scherr

Yield: about 1½ cups chutney

1 ¼ cups apple cider vinegar
¾ cup dark brown sugar
1 teaspoon salt
2 teaspoons mustard seeds
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
1 pound ripe tomatoes, diced
1 red bell pepper, seeded and diced
¾ cup chopped scallion greens

In a medium saucepan, combine the vinegar, brown sugar, salt, mustard seeds, black pepper, and red pepper flakes; bring to a boil over high heat, stirring occasionally. Add the tomatoes, bell pepper, and scallions. Simmer the mixture, uncovered, stirring occasionally, for about 1 hour, or until thickened and reduced to about 1 1/2 cups. Let cool completely.

Transfer the chutney into clean jars and refrigerate. Store in the refrigerator for up to 6 months.


Disclosure: the image at top is a representation of this recipe and not the one featured in the cookbook.

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