Sometimes it’s not about gourmet cuisine, but just about combining a few key flavours and making quick, simple but yet delicious food. And this little tidbit is a exactly that.
Slices of homemade wholewheat and spelt seeded bread. Slivers of butter and a spread of sweet, tart sun-dried fig chutney. Topped with chunks of extra-hot Mexicana cheese. No cooking, no fuss.
And the best part is that you can switch things around and try different combinations. Go for a different chutney. Use goats cheese or feta. Experiment with the flavours and use what works for you.
This is a spicy tomato chutney, inspired by the enormous varieties of south indian thokku that we love. It is a slightly longish process, requiring a fair amount of patience. But the end result of a thick deep red paste, oozing tomatoey goodness is definitely worth it.
This chutney goes very well with some plain steamed rice, or even with dosas, idlis and the like. For a slighlty non-conventional twist, try it smeared on some toasted brushcetta with a slice of avocado or a chunk of fresh mozarella.
This recipe will produce a fair amount, it should fill around 8 – 10 medium (8oz) jam jars. You can scale down as needed. But we usually end up using a lot, and giving to friends and family alike.