Chutney is great with potato or whole wheat bread. Serve along with yogurt to bring down the acid and provide a good ying and yang effect. Very nice with chicken thighs or lamb kabobs. And the colored heirlooms make it gorgeous.
HEIRLOOM TOMATO CHUTNEY
1 1/2 lbs heirloom variety tomatoes
1 orange bell pepper, chopped fine
1/2 red bell pepper, chopped fine
3/4 cup yellow onion, chopped fine
2/3 cup tarragon vinegar
1 cup apple cider vinegar
1/4 cup honey
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red chili flakes
Peel, seed, and chop tomatoes. In a heavy bottomed sauce pan, bring vinegars to a boil with the honey, salt, pepper, and chili. Stir in the tomato, peppers, and onions. Simmer mixture very slowly, uncovered, stirring frequently, until mixture is reduced to about 2 cups, about 1 1/2 hours. Store in the refrigerator.
