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(samples of The DP Collective's Sweet Tomato Chutney never last long at food fairs)The glory days of Tomato Season are soon approaching here in New York and The Collective is counting the days till the first bushels arrive from our upstate farmer friends. We still have a few jars left from our last batches to placate all that anticipatory excitement and present below a recipe perfect for backyard barbecues and summer potlucks. The genesis of this recipe came from a customer conversation at a recent food fair, yet another perk of meeting chutney lovers face-to-face while selling our products!
If you just can't handle turning the broiler on at all during these sweltering times, give the mushrooms a try on a pan set on the grille. And if you're not the outdoorsy type, try our Sweet Tomato Chutney with Black Mustard Seeds via the following simple, low-stress suggestions:
- atop or inside an omelet (Swiss and Gruyere cheese and veggie ones are especially compatible)
- a spoonful stirred into a refreshingly cold cup of gazpacho
- mixed with equal parts yogurt or mayo (or a combo of the two) and used to dress pasta or chicken salads
- as a sandwich spread for avocado, cheddar and sprout wraps (or pita sandwiches)
- to spice up BLTs!
- as a marinade (mix with a bit of olive oil) for grilled or fried chicken and fish
- crown deviled eggs with the hard-boiled yolk mashed with mayo and tomato chutney
TOMATO CHUTNEY-STUFFED MUSHROOMS
Fast and easy and delicious served either hot or at room temperature. Regular button mushrooms work fine here but even tastier are creminis and the baby portobelloes available in all supermarkets.
Preheat the broiler.
Wash and remove the stems of as many mushrooms as you wish to prepare.
Place mushrooms on an oiled cookie sheet, caps down, stem-side facing up.
With a small spoon, carefully place a dollop of tomato chutney in each mushroom.
Sprinkle all with a light dusting of grated Parmesan, Romano or Asiago cheese.
Lightly salt and pepper all the mushrooms and pop in the broiler till bubbling and browned. Check often to avoid burning.
Fast and easy and delicious served either hot or at room temperature. Regular button mushrooms work fine here but even tastier are creminis and the baby portobelloes available in all supermarkets.
Preheat the broiler.
Wash and remove the stems of as many mushrooms as you wish to prepare.
Place mushrooms on an oiled cookie sheet, caps down, stem-side facing up.
With a small spoon, carefully place a dollop of tomato chutney in each mushroom.
Sprinkle all with a light dusting of grated Parmesan, Romano or Asiago cheese.
Lightly salt and pepper all the mushrooms and pop in the broiler till bubbling and browned. Check often to avoid burning.
