I’d never made a chutney in my life until this year. In fact, I can only remember trying chutney from some sort of gift basket years ago.

 

My sister-in-law Chris was trying her hand at some chutney this year, and I became curious about it. When our neighbor Bill dropped off a large bag of tomatoes in August, my curiosity turned into a plan.

 

I tried my first recipe on a Sunday afternoon. It takes two hours to simmer the tomatoes, vinegar and unique combination of spices down to the right consistency. The key is to be slow and patient.

 

The wait is well worth it. I made tomato chutney with apple cider vinegar in both mild and medium spice. I also made a batch with balsamic vinegar and mild spice.

Jimmy loves both kinds.

 

Use our chutney as you would ketchup. Or use it as a topping for grilled chicken or steak. Or try it as a sandwich spread. And please let me know what you think.