Tomato and Black Garlic Chutney might not be the most attractive thing to look at. But that flavour is simply to die for! Sweet and sour, earthy and intense, with just enough spice to deepen and enhance the flavour of both star ingredients. Smear it over toast or top up a sandwich, serve it as rich sauce with your meat or enjoy as a dip. Make the best out of the end of tomato season and serve them in spooky, Halloween style hot-dogs. Kids will love them!
This recipe is sponsored by Balsajo Black Garlic
Mouthwatering, One Pan Tomato and Black Garlic Chutney
My beloved tomatoes are at their best right now, but not for much longer! This is the last chance to smell and enjoy this season’s tomatoes my friends! Get you tomato hats on asap!
There is nothing like a ripe tomato fruit picked on a sunny afternoon and eaten right there, before it makes it to the kitchen. If you have an abundance of fully ripe tomatoes you can also lock their beautiful flavour to enjoy that bit longer by making simple marinara like this one or a chutney.
The other day I chopped about two pounds of tomatoes and simmered them slowly with spices and some Balsajo Black Garlic. Very soon our house got filled with the most delightful end of summer aroma. That smell told me that my chutney was going to be pretty good. But let me tell you, it turned out so much better than I expected!
Now, I must say this, before anyone out there falls into a raw garlic trap. You see, this is how it is in life sometimes, when things are as simple as 1 pan, 5 min work on your part and a promise of chutney amazingness soon after. We try to put our stamp on things, complicate or “improve” them…
It is a well known life truth that tomato and garlic are a good match in most recipes. But not every type of garlic does the same job! The mouthwatering flavour of my chutney comes from black garlic and you can’t supplement that sort of flavour.
Don’t think you can achieve the same effect by replacing black garlic with raw, cooked or powdered garlic. You will not get anywhere near to the quality of flavour we’re after. FYI: I made this recipe with 5 raw, simmered garlic cloves before. Completely different effect, as expected. The flavor was sharp and had an unapologetically garlicky taste, which had lingered on my palette until the following day. Check here how to cook with garlic for the different levels of garlic flavour and pungency.
Those who follow Garlic Matters and my food ventures know that I have been gobsmacked with black garlic ever since I tried it for the first time. I just can’t get over it!
Black garlic is one of the most versatile little fellows from the allium family you’ll ever try. It works well with both sweet and savoury. I’ve been experimenting with this magical ingredient for some months now and I’m sure I’m only at the beginning of my black garlic gold adventure. You can read more here: Black Garlic 101 – questions and answers and try some of my easy, black garlic recipes here.
Here are a few tips on how to make the latest one: Tomato and Black Garlic Chutney
- Use only the organic, fully ripe, sun bathed tomatoes as they are the guardians of the best flavor and nutrition tomatoes can give. (I talked more about how to get the best out of your tomatoes in Tomato and Olive Salad recipe I published back in time.) BTW – Did you know that man who maintain tomato & tomato based products rich diet have 30% less risk of getting prostate cancer? This is huge!
- Use black garlic. Don’t try to replace it with any other form of garlic. They taste nothing alike.
- Leave them tomato skins on! They cook through really nicely and, apart from the nutrition and extra flavor, they add a lovely texture you’ll want to hold onto in your chutney. If you peel the skins off the toms it will turn into a mushy-mashy-marmalade/jam instead.
- Use a wide pan or a wide saucepan and don’t cover it. The wider the pan the more evaporating space and quicker the reduction process. If you use a deep saucepan things will take much longer.
Nope. Tomato and Black Garlic Chutney is definitely not the most attractive thing to look at, which in certain circumstances could be to our advantage! Go with the Halloween flow and make some spooky looking hot dogs for your kids (as in an image below the recipe)! They will love them! Tomato and Black Garlic Chutney is way healthier than ketchup and it is packed with antioxidants we all need at this time of the year.
- 2 lbs organic, ripe tomatoes, cored, skin on, roughy sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- ½ teaspoon red chilli flakes
- 8 Balsajo Black Garlic cloves, sliced finely
- Place all ingredients (apart from salt) in a wide pan/saucepan and simmer uncovered for about 1h until most of runny moisture has evaporated and you’re left with a jam consistency mixture. Remember to stir it now and again.
- Season with salt to taste.
Store refrigerated for up to 10 days or freeze for up to 3 months.