A few weeks ago I posted a recipe for scrumptious portobello pizzas, on which I used a tomato chutney instead of tomato sauce. It's thick and hearty and full of flavor. A delicious alternative to tomato sauce if you're looking to mix things up a little.
What you'll need:
• 2 large tomatoes, diced
• 4 large mushrooms, diced
• 1 tablespoon chopped capers
• 1 teaspoon minced onion
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 1 tablespoon of olive oil
Yields enough to top 4 portobellos
Begin by dicing your tomatoes and mushrooms and chopping the capers. Heat your olive oil in a skillet and toss in you chopped veggies. Add the onions, basil and salt and simmer on medium to reduce until thick and chunky.
There's a lot of room to play with this recipe. Use whatever you've got: pickled jalapeños, bell peppers, zucchini, carrots, etc. Try chopped raisins, dried apricots or currents for a sweeter chutney.
Spoon onto your tender, cooked portobellos and top with cheese and whatever other toppings you like. And pop them back into the oven to finish.