Tomato Chutney for Portobello Pizzas

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.

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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.

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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.

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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.

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