by Johnny Loua, Chef, Seattle, Washington
Chutney is a condiment similar to relish or salsa with ingredients, like brown sugar and apple cider vinegar, that add distinctive sweet and sour flavors. Chutney is ideal for serving with Prime rib, steak, or roast beef, and can be used as a condiment for meat and cheese platters, beef tartare, or crostinis.
- 2 pounds Roma tomatoes, cored and diced medium
- 1 cup diced onion
- ½ cup granulated sugar
- ½ cup packed, light brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons freshly squeezed lemon juice
- ¾ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper, plus more as needed
- 1 cinnamon stick
Combine all ingredients in a medium saucepan and stir. Bring to a boil over medium-high heat, about 5 minutes. Reduce heat to low and simmer so that just the center of the mixture is bubbling.
Cook, stirring occasionally, until the mixture has thickened. It is thickened when you scrape the bottom of the pan with a spoon and the line holds, without running back into itself. This takes about 2½ hours.
Remove from heat and season with additional pepper as desired. Let cool completely and refrigerate in a container with a tight-fitting lid for up to 5 days.