French onion and tomato chutney

Written by on September 24, 2019 in Gastronomy

Onion and tomato chutney spread on toasted baguette

You can use this deliciously tangy French recipe for onion and tomato chutney in a ratatouille tart (see recipe here) and in many other ways. It’s lovely spread on toasted baguette, perfect as a pizza topping, goes great with chicken or meat and is utterly scrumptious with goats cheese and basil.

Ingredients (makes about 2 cups)

2 cups red or yellow onions, thinly sliced
1 large shallot, thinly sliced
2 pounds plum tomatoes, coarsely chopped
2 tsp good quality olive oil
2 TBS lemon juice
1/2 cup honey
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1 tsp smoked paprika

Warm the olive oil in a small pot over medium/high heat and then add the onions, shallots, and salt. Use a wooden spoon to throughly coat the onions and shallots with oil and turn the flame down to low.

Let the mixture soften for about 10 minutes and then caramelize for another 15-20 minutes, stirring often.

Transfer the onion mixture to a large pot and add the tomatoes, lemon juice, honey, ground pepper and smoked paprika.

Bring to a gentle boil and cook for 40-50 minutes, stirring often, until the mixture has reduced and is translucent and thickened to a jammy texture with very little liquid.

Jam may be prepared up to 2 days in advance.

The chutney can be kept in the freezer for a couple of months or in the fridge for a couple of weeks.

Recipe by Martine Bertin-Peterson at Gout et Voyage, Gourmet Tours of Provence.

Related Articles

Guide to gluten free France

Guide to gluten free France

Written by on September 2, 2019 in Gastronomy

France might have the best bread in the world – baguettes, croissants, brioches, and much more. And don’t forget the pastries! Is there anything better than a rich French éclair? But what if you can’t eat any of it? An estimated 7% of the population has a gluten intolerance of one sort or another. Can […]

Continue Reading

All about French oysters

All about French oysters

Written by on August 20, 2019 in Gastronomy

Italian adventurer Casanova was a fan of oysters and it’s said that he ate 50 for breakfast. Sounds a little over the top and yet oysters are a natural food source, responsibly and sustainably grown and harvested. Both wild and farmed oysters are rich in rare amino acids and zinc. The latter is an essential […]

Continue Reading

Indulge your passion for fabulous food in northern France

In 2010, UNESCO awarded French cuisine ‘World intangible heritage status’, reflecting the importance of great food in France. A nip across, or under, the English Channel to northern France reveals a wealth of gastronomic delights. From lush produce at street markets, to tasty treats at the supermarket, cheese shops, wine shops and boulangeries that smell so […]

Continue Reading

How to do coffee, the Parisian way

At some point in history, it just became a fact that everything is more stylish in Paris. Of course, lot of other cities have their own version of “cool”, but there seems to a be a special way in which the Parisians do things that make everything seem so effortless and so… chic. Coffee is […]

Continue Reading

Cheese and Wine – the flavours of France

Nothing characterises French cuisine like cheese and wine!  Both have been made for centuries in France, it is said that Cantal cheese from the Cantal region in the Auvergne has been enjoyed for at least two millennia and it’s mentioned by Roman historian Pliny the Elder in a document dating back to 1 BC. There […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top