Smoky Tomato Chutney Recipes

Steps:

• For the vegetables: Preheat the oven to 400 degrees F. Preheat the grill to medium-high heat.
• In a large bowl, toss the cauliflower with some olive oil, salt and pepper. Put the cauliflower florets onto a baking sheet and into the oven to roast until nicely browned, about 20 minutes. Keep warm until service.
• In a separate bowl, toss the potatoes, eggplant and carrots with some olive oil, salt and pepper. Place the potatoes, eggplant and carrots on the grill. Grill until marked, 5 to 6 minutes. Put onto a baking sheet and into the oven until cooked through, about 5 minutes. Keep warm until service.
• For the chutney: Heat the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots and caramelize, about 2 minutes. Add the jalapeno and tomatoes, tossing to combine. Turn down the heat. Add the clam juice, orange juice, lime juice, cumin and smoked paprika. Simmer on low until the liquid dissolves, about 2 minutes. You may need to add more clam juice in order to further cook the tomatoes.
• For the porgy: Rinse the porgy in cold water and pat dry. This is very important; the fish needs to be completely dry or it will stick to your grill! Rub the porgy with olive oil and sprinkle with salt and black pepper. Get your grill screaming hot. Place your porgy at 10 o'clock and don't touch it! Leave it for a few minutes, and then lift slightly with a fish spatula to check for lines and sticking. If it's sticking, leave it there another 2 minutes or so, and then carefully turn it to 1 o'clock. Leave it there long enough to get some nice black lines, and then flip. Again, get some nice black lines and then either finish it on the grill or pop it in a 350 degree F oven for 3 to 4 minutes or until desired doneness. Cooking time varies based on the size of fish so you have, to feel it out. It is perfectly acceptable for a porgy to be served "pink on the bone." In fact, some Montauk locals will send it back to the kitchen if it's cooked any further!
• Place the whole grilled porgy on a serving plate. Serve the roasted vegetables on the side and top with some of the chutney.

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
• Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Divide the hot jam/chutney between sterilised jars and set aside to cool.
• Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
• How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.