We continue our attempt to preserve the fruits and veggies of summer with a canning favorite: tomatoes! If you grow your own, you probably have more bounty than you can eat. Sure, preserving these luscious leftovers in a simple canned tomato or pasta sauce is a sure bet. But when you see what April and Sarah are dishing out, you’ll want to try something new. Which of these two sweet-tart chutneys will make it into your pantry? This food fight is on!
By Way Of India, A Tomato Chutney, Tart And GreenbyWhat better way to win a food fight than by channelling a feisty chef? For this week’s challenge, April offers up a chutney that brings back fond memories of her favorite culinary alchemist. This versatile, sweet-tart concoction can be paired with fish or rice, served alongside any Indian meal, and can be eaten hot or cold. It’s so good you’ll want to eat it all now.  |
Sweet Tomato Chutney, With A Kiss Of Ginger And TartbyIf you’re a ginger fan (the spice, not the Gilligan’s Island vixen), you’ll like this sweet-tart of a tomato chutney. Sarah’s sweet on sweet and ginger, so it’s no surprise — she’s a fan. This chutney is also good hot or cold and has so many uses. Pair with chicken or fish, use in a grilled cheese sandwich or a burger. Find out how it stacks up against April’s tart green version. |
[…] I was, tied up in knots of VCR tape, when Amy saved the day. A few months back, for one of our WTE recipe showdowns (and, if you’ll recall, my contribution featured green tomatoes), she suggested linking to […]