This tomato chutney recipe was inspired while at dinner for my birthday earlier this week. The restaurant served it with hummus and baked pita triangles. I could pick out a few of the flavors and decided to try to re-create it with all the beautiful heirlooms I had in the house. If you like the smoky sweetness from paprika, cinnamon and cumin, you’ll like this chutney. The fun surprise addition of the peach is what brings the flavors to a whole new chutney level!
- 1/2 white onion, diced
- 1-2 garlic cloves (if you really like garlic, use 2)
- 3-4 heirloom tomatoes (plum tomatoes can be used)
- 1 small or 1/2 large peach, fairly ripe
- 1/8 tsp. ginger
- 1/8 tsp. chili flakes
- 1/2 tsp. cinnamon
- 1/8 tsp. smoky paprika
- 1/2 tsp. cumin
- salt and pepper to taste
- Cut tomatoes in quarters and remove the seeds and excess liquid. Roughly chop the tomatoes.
- Dice the peaches.
- Heat large saucepan on medium high heat and add onions. Cook for 3 minutes, then add garlic. Add a splash of the vinegar to keep onions from sticking.
- When onions are translucent, add the tomatoes and cook for 3-4 minutes, stirring once.
- Reduce the heat to low and add the rest of the spices.
- Stir in the diced peaches and the vinegar.
Remove from heat and let sit or refrigerate for at least an hour. Ideally, the chutney is best served either cold or at room temperature. Topping over a smear of hummus on a crisp bread or cracker is awesomely delicious!