Yesterday Tony Scimonello, our new chef at our hotel restaurante, Mario Mare, made tomato chutney for the steak sandwiches which are on our new menu. Tony transformed a glistening mountain of fresh tomatoes and onions sprinkled with cloves and red peppers into a savory chutney. Two hours of simmering and stirring produced tantalizing aromas and tingled my salivary glands.
I can’t wait to slather some on a sandwich. If you can’t either and you aren’t able to stop by White Beach Hotel for a taste, you will want to make this chutney at home.
Here is the recipe:
- 3 kg. tomatoes, skin removed and diced
- 6 onions, chopped
- 6 apples, diced
- 4 c. brown sugar
- 4 c. vinegar, Tony used both barley vinegar and white wine vinegar
- 2 c. raisins
- 2 tbs. salt
- 1 tbs. black pepper corns
- 4 dried chilies, chopped
- 1 tsp. cumin
- 1 tbs. cloves
Put all ingredients into a large pan and bring to boil, stirring constantly. Simmer for 2 hours or more until mixture is thick and jam like. Pack into sterilized glass jars. Enjoy.
My God, Australians simply have to flock to White Beach as not only can you get great Aussie recipes from Tony, you can also have vegemite toast for breaky!!
(How dare does spellcheck red-line Aussie, breaky and most of all, Vegemite. These are words all Americans should learn haa haa!!)
13.06.2011, 11:46 am