Black Garlic North America™

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Recipe of the Week: Tomato Black Garlic Chutney

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There isn't much that compares to summer, at least in our books. Sunshine and green, spending time with friends, cookouts, boat rides, bathing suits and baseball. For us, one of the best parts of summer is that we get to spend time outside at Farmers Markets meeting all of you! We get to see familiar faces and introduce tons of familiar faces to the magic of Black Garlic and that really is the joy of summer.

This Tomato Black Garlic Chutney is summer in a bowl. Use the fresh tomatoes you purchase at your local farmers market and combine that freshness with the earthiness of black garlic for a unique dip or sandwich topping. Bring it to the next cookout for a dish your friends and family will go nuts over!

Thanks to Garlic Matters for this amazing recipe.

Prep time:  5 mins | Cook time:  1 hour | Serves: 1⅓ cup

INGREDIENTS

  • 2 lbs organic, ripe tomatoes, cored, skin on, roughy sliced

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon brown sugar

  • 1 teaspoon ground cumin

  • ½ teaspoon red chilli flakes

  • 8 Black Garlic cloves, sliced finely

  • salt

INSTRUCTIONS

  1. Place all ingredients (apart from salt) in a wide pan/saucepan and simmer uncovered for about 1h until most of runny moisture has evaporated and you’re left with a jam consistency mixture. Remember to stir it now and again.

  2. Season with salt to taste.

AUTHOR'S NOTES

  • Serve cold or warm.

  • Store refrigerated for up to 10 days or freeze for up to 3 months.

  • Use only the organic, fully ripe, sun bathed tomatoes as they are the guardians of the best flavor and nutrition tomatoes can give.

  • Use black garlic. Don’t try to replace it with any other form of garlic. They taste nothing alike.

  • Leave them tomato skins on! They cook through really nicely and, apart from the nutrition and extra flavor, they add a lovely texture you’ll want to hold onto in your chutney. If you peel the skins off the toms it will turn into a mushy-mashy-marmalade/jam instead.

  • Use a wide pan or a wide saucepan and don’t cover it. The wider the pan the more evaporating space and quicker the reduction process. If you use a deep saucepan things will take much longer.