DB#23 or How late is late?
If I have a kitchen motto is 'no regrets' about anything. No regrets if it went wrong. No regrets if it's not perfect. No regrets if I have to try it again. But specially, and most of all, no regrets for not having tried at all. I was going to go gluten-free the very first time the Daring Bakers go vegan (hooray!). I was going to make this awesome grilled peach dip. I was going to make all this, except life got in the way. I baked my Lavash yesterday (technically still before the deadline) using whatever there was in my pantry. No gluten-free crackers and no fantastic dip. What better excuse to open a pot of an Apple Tomato Chutney I've made weeks ago? Consider it open! I'm late, but hopefully not too late! ;)
Thank you so much Natalie and Shelly for such a nice recipe - I'll make it again for sure! Have a look at all the other Daring Bakers challenges for multiple options for dips and toppings.
Apple Tomato Chutney
Adapted from Elisabeth Lambert Ortiz, Compotas e Conservas
Makes about 1 Kg
700 grs ripe tomatoes, peeled and roughly chopped
300 grs small onions, finely chopped
500 grs apples, granny smith, peeled, cored and diced
250 ml white wine vinegar, good quality
175 grs light brown sugar
90 grs raisins
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground gloves
1/4 tsp Cayenne pepper
Place all the ingredients (except the spices) in a large saucepan. Simmer uncovered, stirring occasionally, for 40-45 minutes or until fruit and vegetables are soft. Mix in spices. The chutney is ready when thick or when running the back of a wooden spoon across, no liquid runs. Immediately pour into sterilized jars, cover, and turn sealed jar upside down until cool. Keep in the fridge. Open after 2 months (or when you want!).
For the Lavash recipe visit Shellyfish. Aparna from My Diverse Kitchen has also made an Apple Tomato Chutney. ;)