Curried Many-Tomato Chutney

Name: Curried Many-Tomato Chutney
Cuisine: French
Ingredients: Sweet yellow mustard; 4 large under-ripe green tigerskin tomatoes, peeled, seeded, and cut into ½-inch cubes; Salt; 8 large sun-ripened red tomatoes, peeled and seeded; 8 large sun-ripened orange tomatoes, peeled and seeded; 8 large sun-ripened yellow tomatoes, peeled and seeded; 2 tablespoons unsaturated oil of your choice; 1 large Bermuda onion, diced into ⅓-inch cubes; 1 heaping tablespoon curry powder of your choice; ⅓ cup granulated sugar; ⅔ cup vinegar of your choice

Preparation info

FCR—about
2 cups

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

If you can find the green tigerskin tomatoes now grown in California and the warmer states, use them; the visual effect is lovely. You can use your own home-ground curry powder. Good on couscous, rice, millet, and Spätzle.

Ingredients

8 large sun-ripened red tomatoes, peeled and seeded
8 large sun-ripened orange tomatoes, peeled and seeded
8 large sun-ripened yellow tom

Europe
France
Preserve
Vegan
Gluten-free
California

Method

Chop the red tomatoes until almost liquid; cut the orange and yellow tomatoes into ½-inch chunks. Heat the oil in a sauteuse pan, then add the onion and cook, stirring, over medium heat until light brown. Add the curry and cook over medium-low heat until the smell develops powerfully, then add the red tomatoes and bring to a boil. Add the orange and yellow tomato chunks, the sugar, and vinegar,