Smoked Tomato Chutney

From Kenny Kaechele, WORKSHOP Kitchen & Culture

2014 Sept/Oct

This is one of my favourite ways to top seafood or for using as a condiment on a charcuterie plate. It’s great on scallops, too


  • 30 cherry tomatoes
  • 1-1/2 c. water
  • 1/2 c. red wine vinegar
  • 1 c. sugar
  • 1 T. coriander seeds, crushed in a mortar and pestle
  • 12 garlic cloves, roasted and mashed with a fork
  • 1 T. tomato vinegar (find it at Savour Fine Foods in Inglewood)
  • sea salt to taste
  • pinch ground black pepper


Smoke the tomatoes in your barbecue over an old pie plate with hickory, maple, alder, apple or cherry wood chips in it. Put the tomatoes on the grill and the wood chips underneath on the heat. Cover. Low heat, nice smoke. Smoke the tomatoes until the skin loosens, then remove them and peel the skin off.

Put all the ingredients into a saucepan and cook over medium heat for 30 minutes, stirring often to break open the tomatoes. Reduce the heat and simmer 15 minutes more until the liquid mostly evaporates and the mixture has a chutney-like consistency. Adjust the seasoning, then cool and refrigerate in a covered container.

Makes about 2-1/2 cups.