| Prep: 30 mins | Cook: 1 hour 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 304 | 0.5g | 0g | 75g |
| sugars | fibre | protein | salt |
| 63g | 5g | 4g | 0.2g |
There’s nothing that gets me excited in the kitchen quite like whipping up a big batch of the vibrant, flavorful dish that is my Tree Onion and Tomato Chutney. Drawing on my Nigerian roots and Southern upbringing, I’ve realized that the greatest dishes often arise from the union of diverse ingredients – a principle that’s perfectly embodied in this recipe. A unique blend of classic vegetables and punchy spices, every spoonful tells a tale of fusing Afro-Southern cooking traditions.
Rooted in the South, with a West African Twist
One of my favorite things about this Tree Onion and Tomato Chutney is its harmonious blend of Southern US and West African flavors. On one hand, it certainly evokes familiar Southern scenes – think chopping ripe tomatoes on a lazy summer Sunday afternoon. On the other hand, the robust mix of garlic, ginger and cayenne pepper is unmistakably redolent of traditional West African flavor profiles. The result is a cross-cultural culinary gem that delights your palate with its depth of flavor and complex array of textures.
A Nutritious Culinary Delight
But make no mistake, this recipe isn’t just a hit in terms of taste and texture. It’s also packed with a slew of health benefits! Tree onions, or Egyptian walking onions, are a rich source of vitamin C and dietary fiber. Tomatoes are renowned for their lycopene content, which is linked to many health benefits including reduced risk of heart disease and cancer. Moreover, garlic and ginger offer powerful anti-inflammatory properties, while apple cider vinegar is known for its potential benefits for weight loss and improved blood sugar control, among others. Who knew that a chutney could be a delicious yet much healthier alternative to commercial sauces?
The flavors of this chutney remind me of the comfort foods typically found in the American South, such as fried green tomatoes, which could be a delightful combination. I can also see it adding a flavorful punch to Nigerian dishes like Jollof Rice or Fried Plantain. Whether you choose to dip, drizzle, or spread it, this versatile chutney can inject just the right amount of piquancy into a variety of meals.
So whether you have a taste for something familiar or the desire to try something intriguingly different, give this Tree Onion and Tomato Chutney a shot. Don’t be surprised if it finds a permanent home on your table!
What You’ll Need
- 3 cups Tree Onions (also known as Egyptian walking onions), finely chopped
- 3 cups Ripe Tomatoes, finely chopped
- 2 cups Brown Sugar
- 1 1/2 cups Apple Cider Vinegar
- 1/2 cup Raisins
- 1 Garlic clove, minced
- 1 tablespoon Fresh Ginger, grated
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Cayenne Pepper
Method
Step One
To begin with, take the tree onions and finely chop them. Do the same with the ripe tomatoes. Ensure that you have about 3 cups of finely chopped onions and tomatoes.
Step Two
Next, in a large saucepan, combine the chopped tree onions and tomatoes. To this, add 2 cups of brown sugar and 1 1/2 cups of apple cider vinegar. Stir everything together until the sugar is dissolved.
Step Three
Add 1/2 cup of raisins to the saucepan. Also, finely mince 1 garlic clove and grate a tablespoon of fresh ginger. Add these to the saucepan as well. Stir all the ingredients together.
Step Four
Next, it’s time to season the mixture. Add 1/2 teaspoon of salt and 1/2 teaspoon of ground cinnamon. Adding 1/4 teaspoon each of ground cloves and cayenne pepper will add a spicy kick to the chutney. Mix all the ingredients thoroughly.
Step Five
Now, place the saucepan over medium heat and bring the mixture to a boil. Once it’s boiling, reduce the heat and let the chutney simmer. Stir occasionally and let it cook until it is thickened to your preferred consistency, usually about 1 hour.
Step Six
Finally, let the Tree Onion and Tomato Chutney cool down before serving. This chutney can spice up any dish and can be stored in the refrigerator for future use.
