Comments on: Spicy Tomato Chutney

By: Gillian

Gillian — Thu, 17 Sep 2009 13:58:37 +0000

Hey Kate: Pork tenderloin, just patted dry, rubbed with olive oil, and sprinkled with salt and pepper. We also took the skinny tail end of the meat and folded it towards the fat end, holding it in place with toothpicks (in an effort to try to avoid uneven cooking).

By: Gillian

Gillian — Thu, 17 Sep 2009 13:56:11 +0000

Hi RevJen: I don’t see why it wouldn’t freeze well, but I’ve never tried it. Just leave a little room in the jar for expansion, right?

By: RevJen

RevJen — Thu, 17 Sep 2009 03:54:49 +0000

Would this freeze well?

By: Kate Carroll

Kate Carroll — Thu, 17 Sep 2009 03:16:20 +0000

Screw the tomato thingy…I want to talk about the meat. Pork tenderloin? Yummy chicken breast? What was it, because it looked so darned good it almost made me want to try the ketchup too…

By: Derek Olso

Derek Olso — Wed, 16 Sep 2009 19:05:42 +0000

Finally some meat. Naturally there’s veggir suace with you. You must be like my sister.

By: Gillian

Gillian — Wed, 16 Sep 2009 15:58:53 +0000

Thanks, grown-up, for arranging your dinner so nicely on the plate for that picture.

You also show up in the nectarine upside-down cake comments, in the form of your mom recalling the big first-grade first-day drop off for the two of us. Your cooking skills and food-styling panache weren’t mentioned there. But I bet the peanut-butter on your sandwich was spread all the way to the edge of the bread, if you had anything to say about it.

By: Lisa Belt

Lisa Belt — Wed, 16 Sep 2009 03:39:43 +0000

N’kay. I’m all done gloating to Cliff that I got 2 (somewhat undeserved, but whatever) mentions in the comments section. (ps: We pored over the post for a mention in the body of it, and will, apparently have to live with being referred to as “the grown-ups.”. Anyway, that’s my meat in the last photo, and the chutney was fabulous.

By: Gillian

Gillian — Wed, 16 Sep 2009 02:49:19 +0000

Chutney on toasted buttered sourdough sounds like perfection to me. We had grilled cheese with sharp cheddar and chutney on sourdough last night and it was goooood. Than again, you could serve me earthworms on toasted, buttered sourdough.

I’ve never had Lisa Mae’s tomato chutney, but I do make her red onion marmalade. Also killer, and not so different from this, besides being onions instead of tomatoes.

By: Pamela Perry

Pamela Perry — Wed, 16 Sep 2009 02:05:02 +0000

BTW, mine was probably adapted from a recipe by Lisa Mae. Most of mine are.

By: Pamela Perry

Pamela Perry — Wed, 16 Sep 2009 02:03:19 +0000

Hi Gil,

I made my own two summers ago when a glut of tomatoes came my way. I canned it. Actually I canned tomato chutney, tomato soup, tomato paste, whole tomatoes and tomatoes pureed. Like I said, a glut. I still have a few jars of the chutney down in the basement – thanks for reminding me.

I won’t wait for my next glut to try yours. I know this sounds weird, but I liked it on really well toasted and well buttered sourdough bread; just a plop, right on top. Sweet, sour, salt and crunch, yumm!