Tomato-Lemon Chutney

Name: Tomato-Lemon Chutney
Total time: 1 h 15 min
Yield: One cup
Ingredients: 1 1/2 teaspoons kosher salt; 2 tablespoons, plus 2 teaspoons, sugar; 1/2 cup water; 1 lemon, cut across into 1/8-inch-thick slices, each slice quartered; 3 medium ripe tomatoes; 1 teaspoon olive oil; 3 large shallots, peeled and thinly sliced; 1 teaspoon balsamic vinegar; Freshly ground pepper to taste

By Molly O'Neill

Total Time: 1 hour 15 minutes, plus refrigeration
Rating: 4(9)
Comments: Read comments

Featured in: Red Harvest

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Ingredients

Yield:One cup

1½teaspoons kosher salt
2tablespoons, plus 2 teaspoons, sugar
½cup water
1lemon, cut across into ⅛-inch-thick slices, each slice quartered
3medium ripe tomatoes
1teaspoon olive oil
3large shallots, peeled and thinly sliced
1teaspoon balsamic vinegar
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
Step 2
Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
Step 3
Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.