How to Make Tomato, Citrus Ginger Chutney

    Published: 06-16-2009
    Views: 20,517
    Amy Riolo from Harris Teeter will show you how tomato, ginger and citrus chutney.

    Amy Riolo: Hi! I am Chef Amy Riolo for Harris Teeter. Today, we are making tomato, ginger and citrus chutney.

    To begin we'll need:1 small yellow onion, grated and drained1 tablespoon fresh orange juice1 tablespoon orange zest1 tablespoon extra-virgin olive oil1 teaspoon finely grated peeled fresh ginger1/4 teaspoon turmeric1 cup diced fire roasted tomatoes1/4 teaspoon black pepper1/2 teaspoon fine sea saltI have got my pan preheated and I am going to add a tablespoon of olive oil and I'll just mix this around to coat the bottom of the pan. First, I have one quarter teaspoon turmeric and this is a wonderful spice because it gives whatever you cook with a really lovely golden hue. It also have a lot of anti-inflammatory properties and it's very good for our body. It's also has a little bit of antiseptic properties.

    Then I am going to add in my one teaspoon fresh ginger, this adds a wonderful smell and ginger is also great for us, and just by heating our species and our fresh ginger a little bit through like this, we're able to extract a little bit more of the essential oils out of them.

    Next, we are stir in our one cup diced fire roasted tomatoes, one small yellow onion grated and drained. As you can see when it's grated it gets nice and mushy like that. That means that it is going to disintegrate into my chutney.

    Next, we are stir in our one tablespoon fresh orange juice, one tablespoon orange zest, one quarter teaspoon black peeper, one-half teaspoon fine sea salt, and now I'll just mix everything together and I am going to let it cook for about one minute and this is just going to start to heated up and help all of the flavors to marry together.

    So now we can see that our chutney is starting just simmer and come up to boil, so I am going to take it off the fire. We'll let them stand for at least one hour for the flavors to develop.

    Just before serving we'll drain the chutney in a sieve over a bowl and discard the liquid, and I just garnished it by putting it on the plate with a little piece of rosemary but I would normally serve this with sea food or with chicken just on the side in a small bowl just like this.

    So let's taste it and see how the flavors have come together after it's been sitting for while. The more it sits, the better it taste.

    It's really good. You really get a nice smoky feel from the fire roasted tomatoes, the ginger and the citrus really help to brighten it, it's a great flavor. Enjoy!