Photo: Tallegio Toasts with South Indian Tomato Chutney Recipe
Ingredients
- 2 pints cherry tomatoes
- 1 shallot, minced
- 1 clove garlic, minced
- 1/4 cup malt vinegar
- 1/4 cup water
- Kosher salt and freshly ground black pepper
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 heaping teaspoon black or brown mustard seeds
- 1 heaping teaspoon cumin seeds
- 1 large wedge Tallegio cheese (about 10 to 12-ounces)
- 1 French baguette
Directions
Preheat the oven to 350 degrees F.
In a medium saucepan over medium-high heat, combine the tomatoes, shallot, garlic, vinegar, water, and a sprinkling of salt, and pepper. Bring the mixture to a boil, and then turn down to a simmer, cooking about 5 minutes. Add the brown sugar. Cook another 5 minutes. Remove the saucepan from the heat.
In a small saute pan, heat the olive oil until shimmering. Add the mustard seeds and cumin seeds and cook until they start popping. Pour the contents of the pan into the tomato chutney. Caution: it will splutter so be careful. Stir and season with salt, and pepper, to taste.
Slice the baguette into 1/4-inch rounds. Place the slices on a large baking sheet and toast in the oven for 5 to 10 minutes, or until lightly golden.
Serve a small wedge of cheese on each toast with a dollop of chutney. Enjoy!
Notes
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By alicekasten_5794658
Great Neck, NY
on January 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I hate to say this, as I love Aarti, her food and her show, but this was dreadful. First of all, you really need to remove the tomato skins. The texture of the skins is terrible, and they adhere to the roof of your mouth. I would think the whole recipe would work better if you first halved the tomatoes, blanched them to remove skins. I had to go fishing around in the mixture after it was done to get rid of them. Yuck.
The spice is so unobtrusive as to be non-existent. It took me forever to find black mustard seeds - about 8 stores and half a day running around, and it just wasn't worth it. Mostly, the mixture tastes like vinegar.
I did love the cheese, which I had never had before. We salvaged it by putting first a little of the chutney on bread, then putting the cheese on top and microwaving. But then, it just tasted like an interesting pizza bit.
My guests will not be having this - cheese, crackers, fruit, salsa, chips & hummus, but not this.
By jeanski
el dorado hills, CA
on December 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome-did this for the start of Christmas dinner-done in minutes!
Found the Tallegio cheese at Costo.
By srivrindadk_130...
Port Royal, PA
on November 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I haven't tasted it yet, but it sounds DELICIOUS!!!!!!!!!!!!!!!!!!
Read all 3 reviews