Recently my girl Kat was lamenting to me that Trader Joe’s had discontinued her favorite tomato chutney. I suggested she give making her own a shot and lo and behold she did! In fact, she and our friend Katherine made two varieties. Then my other gal Nicole went and made mustard as one of her holiday gifts and posted the recipe on her awesome blog www.foodpunk.wordpress.com. These ladies are incredible! Making your own condiments and sauces is such a smart idea because you know exactly what you’re eating and they’re generally not too difficult. What a treat. Here are their recipes:

Kat’s Tomato Chutney

8-10 garlic cloves
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
1 cup red-wine vinegar or cider vinegar, or to taste
3 tablespoons extra-virgin olive oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon fenugreek powder
2 teaspoons cumin seeds, toasted in pan, then ground up
1/2 teaspoon nigella seeds* (sometimes called black onion seeds)
1 teaspoon smoked paprika
1 (28 ounce) can whole tomatoes (San Marzano best) in juice, chopped, reserving juice
1/3 cup sugar, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon cayenne
1 fresh red chili (seeds/heat optional), or poblano for a milder flavor

Preparation
Purée garlic, ginger, and 1/2 cup vinegar in a blender.
Heat oil in a 2- to 3-quart heavy saucepan over moderately high heat until hot but not smoking and add mustard seeds. When seeds begin to pop, stir in fenugreek, cumin, and nigella. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add tomatoes (with juice), remaining 1/2 cup vinegar, sugar, salt, smoked paprika, and cayenne and bring to a boil.
Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).
Transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.

OPTION: roast fresh tomatoes and some garlic cloves in oven first.

Katherine’s Farmhouse Tomato and Apple Chutney

Fills 2 medium kilner jars

570ml (19floz) malt vinegar
450g (1lb) brown sugar
300g (10½oz) sultanas
15g (½oz) fresh ginger
2 red chillies, chopped, de-seeded
2kg (4½lb) tomatoes, roughly chopped
500g (1lb 2oz) apples, such as Granny Smith or Cox’s, peeled, cored, and chopped
400g (14oz) shallots, roughly chopped
3 cloves garlic, minced
Salt and pepper, curry powder to taste

Method

1. Put the vinegar and sugar in a large pan and bring to the boil, then boil to reduce a little. Add the sultanas and continue to reduce down until the mixture starts to caramelize.
2. Add all the other ingredients and bring back to the boil. Cook, stirring all the time, for 20-30 minutes until thick. The chutney should be chunky, not cooked down to a puree.
3. Allow to cool, then pack the chutney into sterilized jars and seal. Store in the fridge. If unopened, the chutney can be kept for up to 3 months.

Nicole’s Foodpunk Dijon Style Coarse Mustard

12 tablespoons yellow mustard seeds
10 tablespoons brown mustard seeds
1 and 1/3 cup drinking-quality white wine
1 and 1/3 cup white wine vinegar
3 teaspoons salt
1 teaspoon white pepper
1 teaspoon allspice

Soak all ingredients overnight in a non reactive bowl. I soaked mine for about 20 hours. Transfer into a food processor and whirl till it’s the consistency you want. I sterilized some jars and used a pastry bag to fill them.