easy tomato chutney with parmesan crisps

The first week of the farmers market and my anticipation is boiling over. This time of year there isn’t a huge selection but I did manage to find asparagus – lots and lots of asparagus – and some soil grown, chemical free, greenhouse grown grape tomatoes and peppers.

The asparagus will go to good use for a fresh and delicious side to a quick meal this week. For a weekend treat…an easy chutney will make good use of the grape tomatoes and serve as a delicious appetizer with friends.

tomato chutney

Chutney Recipe:
500g cherry or grape tomatoes
1/2 a thumb size piece of ginger peeled
1/4 cup agave syrup
2 tbsp cider vinegar
2 tbsp balsamic vinegar
1/2 onion finely diced
1 tbsp raisins

Remove the skins from the tomatoes by placing them in boiling water for about 1 minute until you see the skins crack.
Let them cool enough to handle and peel the skin.
Cut the tomatoes in half or quarters. You should end up with pieces that are about 1 cm (1/2″) square.
Put everything except the raisins in a saucepan and bring to a gentle boil then reduce heat and simmer for 30-40 minutes until the chutney has reduced and thickened – keep in mind it will continue to thicken as it cools.
Add the raisin about 10 minutes before you finish cooking.

This makes enough to serve about 10-12 people as an appetizer. If you want to make extra to freeze or can, this recipe can be doubled or quadrupled.

Parmesan Crisp Recipe:
Heat oven to 400 degrees.
Line a baking tray with parchment.
Grate 2 cups of parmesan.
Drop 1 heaping tablespoon of parmesan onto the parchment.
Pat down gently with a folk.
Continue with the remaining cheese spacing about 2-1/2 cm (1″) apart.
Bake for 2-3 minutes or until the cheese browns slightly and becomes crisp.

Makes approximately 30 chips.

Serve the crisps beside the chutney. If the chutney sits too long your crisps won’t be crisps they’ll be soggies 😉 Enjoy!

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