Recipe of the Day - Grilled Cheese Tomato Chutney Sandwich

Tomato Chutney
by Penny Rich

1 tablespoon canola oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 onion, finely diced
1-2 tablespoons fresh ginger, grated on fine rasp
2 cloves garlic, grated on fine rasp
2 pounds tomatoes, skin removed and diced
1-2 jalapeno peppers, finely diced
¼ cup raisins
2 teaspoons salt
1 teaspoon chipotle powder
2 tablespoons sugar
4 Cardamoms pods, grind in mill
2 tablespoons vinegar
1 teaspoon cornstarch
2 tablespoons water

Heat oil in a medium pot on high heat. Add mustard and cumin seeds. When seeds begin to pop, lower heat to medium high and add onion, ginger and garlic, cook for 3-5 minutes to release flavors. Add tomatoes, peppers, raisins, slat and pepper. Cook until tomatoes begin to break down about 15 minutes. Add sugar, crushed cardamom and vinegar. Cook uncovered for 45 minutes. Mix cornstarch and water in a small bowl and add to chutney. Cook for 5 minutes and turn heat off. Cool to room temperature before serving or store in a glass container in the fridge for up to one week.




We had a wonderful sandwich at the Chatham Market Friday night with Hinda. Brody and I just had to re-create this Grilled Cheese and Tomato Chutney sandwich. We made chutney, recipe above and then added cheddar cheese, fresh baby spinach and left over London Broil for Mikko and Chris. Yum! New favorite in our house.