Chutney originated in south Asia and continues to be popular throughout the world. With varied ingredients, chutney can be sweet, savory or a combination of flavors. Both a condiment and a side dish, chutney elevates most dishes. This tomato chutney goes particularly well over toasted sourdough or chicken cutlets.
Tomato Chutney
- 1/2 cup yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 3 cups ripe tomatoes, seeded, diced
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sweet Spanish paprika
- 1/8 teaspoon salt
- Additional 3 tablespoons olive oil
- Optional: 1 loaf sourdough bread, cut into 1/2 inch slices or chicken cutlets about 1/4 inch thick
- Sauté onion and garlic in oil until golden.
- Add tomatoes, vinegar, sugar, paprika and salt.
- Cook, stirring frequently, until mixture is thickened.
- Purée mixture in a food processor, then transfer to a bowl to cool.
- Preheat oven to 350 degrees.
- Brush both sides of bread slices or chicken cutlets with remaining oil.
- Arrange on a baking sheet and bake (or broil) turning once, until bread lightly toasted on both sides or chicken is cooked through.
Serve topped with chilled chutney. Serves 8.
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