Rosso Bruno Tomato Chutney

September 29, 2009

I picked up a bag full of Rosso Bruno tomatoes, about 3 pounds worth. So delicious are these beauties, and they are one of my favorites. These tomatoes have a rich robust flavor and a unique reddish-brown color with hints of dark green around the top. Aren’t these tomatoes perfectly suited for those Indian summer and fall recipes. Some of these tomatoes are bound to end up in a salad, and a few eaten like an apple.

I thought of the tomato chutney recipe I envisioned but hadn’t actually made, set the cutting board on the counter, got out the knife, gathered the ingredients, washed them, and started chopping. All the ingredients go into a large bowl, add the seasonings, give it several good stirs and toss, and it’s done. It smells so fresh, beckoning for a taste test. Mmm yum! The mix of flavors is delicious. The sweetness of the surprise ingredient, peach, is nice, and the fresh jalapeno set my mouth subtly ablaze with heat.

Rosso Bruno Tomato Chutney

Two jalapeno peppers makes for a spicy chutney, use only one for less of a spicy kick. Any type or color of tomato will work. Cherry tomatoes are wonderful, and if you can get ahold of the little yellow tomatoes, those are awesome too.

6 rosso bruno tomatoes, or tomatoes of choice, chopped
1 peach, chopped
1 medium white onion, chopped
2 jalapeno peppers, finely chopped
3-4 cloves garlic, finely chopped
1 cup flat-leaf parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon dried tarragon or 3 teaspoons fresh
2 tablespoons fresh squeezed lemon juice
1/4 cup extra virgin olive oil
salt + pepper, to taste

Combine all of the ingredients in a large bowl. Can make ahead and refrigerate up to 3 days.

Makes 4 1/2 cups

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Comments

2 Comments so far

Paula S on September 30, 2009 Wednesday, 9:19 am
This is a nice chutney recipe. Thank you.
GirlonRaw on September 30, 2009 Wednesday, 2:47 pm
Ingrid, the peach makes for an interesting albeit tasty addition. I have never heard of these tomatoes, I can just never keep up with all the different varieties. I wonder where they are come from?

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