Say what? Bloody Mary Chutney?
Yes. You’re in for a treat!!
My Soldier and I have planted a huge garden this year. We started somewhat late in the year around April – but that’s quite alright since we have an extended growing season in North Carolina. Our okra is almost ready, the peppers are coming along nicely and my watermelons are about to come up for harvest, too. I picked a watermelon today, a touch early – it could have sat out for another week, probably, but then again… our squirrels have a huge appetite for watermelons so I beat them to it.
So, one crop we have been steadily harvesting for weeks is tomatoes! Between our own harvest of tomatoes and our kick-ass organic CSA box, we’re drowning in tomatoes! I’ll be danged, though, if any of these guys go to waste. Since we still have homemade salsa from last year and a pantry full of plain canned tomatoes, I thought it was time to try something a little different. Bloody Mary chutney came to mind and laaahrd have mercy! I nailed it on the first attempt.
But before we get to my Bloody Mary Chutney, here are some impressions from our garden — taken a few days ago! As you can see, our late summer harvest is going to be massive!
I haven’t always been a fan of chutneys but with age comes refined taste and in my case, a sense of culinary adventure! I’ve come to love chutneys on Indian Samosa burgers which I made for my Rouxbe Plant Based course. I kid you not. Chutney on a burger (veggie burgers for me) with a little bit of goats cheese… to die for!
There are plenty of other ways to incorporate chutney into your meals – you’ll be surprised! I think. I mean, what do I know about your chutney habits, eh?
If you’re not strictly vegan, try chutney with baked brie. With fall on its way, I can’t think of a better appetizer or snack than warm, melted cheese with a spicy chutney!
Another terrific way to enjoy chutney is mixing it in with some (vegan) yogurt and serving it as a dip! Move over, salsa. Chutney is taking over!
Pureed chutney makes a fantastic addition to salad dressing. Tried it, loved it!
Last but not least, if you’re a meat eater, I hear that pureeing chutney to glaze your meats with is a total winner. I wouldn’t know but it sure sounds good!
Back to my Bloody Mary Chutney which combines all the flavors of everyone’s favorite hair of the dog, Bloody Mary.
If you are familiar with chutneys, you will recognize this as a recipe for an Anglo-Indian style chutney. Those typically use a lot of sugar to preserve the chutney but I simply added a tad bit of maple syrup. First of all, the vinegar does a fine job of preserving and as for the flavor, I found my chutney sweet enough as I used mainly cherry tomatoes.
Can you really taste the vodka in this chutney? I say, yes! Vodka brightens the flavors and adds a little bit of bite to the chutney. So, while you may not taste the vodka as such (if that’s ever possible), it enhances the flavor profile bee-u-tifully.
So, definitely add the vodka!
- 1lb tomatoes, roughly chopped
- ½lb onions, sliced
- 1 red chili, thinly sliced
- ½ cup red wine vinegar
- 3 cloves garlic, minced
- 2 stalks celery, thinly sliced
- ½ tablespoon maple syrup
- 1 teaspoon salt
- ½ teaspoon celery powder
- 2 tablespoon vodka
- Add all ingredients except vodka to a large saucepan. Bring to a boil, cover with a lid and simmer on low heat for 35-40 minutes. Keep a close eye on it and stir regularly to make sure your chutney won't burn. Remove lid, add vodka and simmer for an additional 10 minutes. Optional: Puree or pulse chutney in a food processor for a smoother texture, then transfer to jar with lid and keep refrigerated once it cools off.