Grilled Yellow Tomato Chutney

Name: Grilled Yellow Tomato Chutney
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 cups (500 ml)
Ingredients: 1 onion, cut into thin wedges; 1 garlic clove, halved; 1 piece fresh ginger, about ¾ inches (2 cm) long, cut into 3 slices; 1 whole fresh chilli pepper; 2 tbsp (30 ml) vegetable oil; 1 1/2 lb (675 g) yellow tomatoes; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 1 tbsp (15 ml) fish sauce (nuoc-mam); 1 tsp sugar; 2 tbsp (30 ml) lime juice

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Preparation 20 min
Cooking 40 min
Servings 1
Makes 2 cups (500 ml)

To get this sunny colour, a boost of turmeric makes the yellow tomatoes shine. Cooking them on the grill concentrates the flavours for a ready-to-go sauce that's great with fish.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 71)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 1 onion, cut into thin wedges
- 1 garlic clove, halved
- 1 piece fresh ginger, about ¾ inches (2 cm) long, cut into 3 slices
- 1 whole fresh chilli pepper
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 lb (675 g) yellow tomatoes
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tbsp (15 ml) fish sauce (nuoc-mam)
- 1 tsp sugar
- 2 tbsp (30 ml) lime juice

Preparation

- Place a grill wok on the grill. Preheat the grill, setting the burners to high. Oil the open area of the grate.
- Place the onion, garlic, ginger and chili pepper in a bowl. Add 1 tbsp (15 ml) of the oil and season with salt and pepper. Transfer to the wok and cook for 6 minutes or until well grilled, stirring occasionally.
- Meanwhile, place the tomatoes directly on the oiled grill and cook until well marked and starting to split, about 6 to 8 minutes, turning halfway through. Let cool, then peel.
- In a pot over medium heat, toast the spices in the remaining oil. Add the tomatoes and break them up with a potato masher. Add the grilled onion mixture, fish sauce, sugar and lime juice. Let simmer for 30 minutes or until the chutney thickens.
- Serve the grilled yellow tomato chutney warm or cold. It will keep for 1 week in an airtight container in the refrigerator.

Note from Ricardo

If you don’t have a grill wok, you can roast the vegetables in the pot you will use later to cook the chutney.

Grilled Yellow Tomato Chutney

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Ingredients

Preparation

Note from Ricardo

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