The following recipe makes enough to fill about 8 jars. It is easily halved.

Ingredients
8 tablespoons of vegetable oil
2 tsp mustard seeds (brown or black)
2 tsp onion seeds
2 tsp fennel seeds
2 tsp cumin seeds
4 dried red chilis
1 tsp red chilli powder
2 cups raw organic cane sugar*
2 1/2 cups white distilled vinegar
4 1/2 lbs sweet dry-farmed Early Girl tomatoes
salt to taste

Equipment
8 x sterilized 8 oz canning jars

Method

• Measure all of the ingredients out first and core the tomatoes.
• Gently heat the oil in a large high-sided pan (the spices will spit)
• Add all of the seeds, the chilis and powder to the oil.
• Cook one or two minutes until the seeds start to pop.
• Reduce the heat to low and add the vinegar and sugar stirring until dissolved.
• Add all of the tomatoes, bring to a simmer for an hour.
• After an hour, whilst the chutney is simmering away, pick out as many skins as you - can with a pair of tongs. The skins should, at this time, be separating themselves away from the tomatoes and floating to the top almost like discarded condoms.
• Continue cooking until the tomatoes have evenly broken down. Total cooking time about 1.5 hours.
• Pick out the 4 x whole chilis and discard.
• Transfer the chutney to the jars according to the manafacturer’s instructions. Keep for up to two months.
• Refrigerate and consume within 2 weeks after opening.

You may now lick the spoon (but be careful not to burn your tongue!)

© Copyright Sam Breach 2008

Grilled Sea Scallops With Spicy Green Sauce

The green herb sauce in this dish is our spin on Moroccan charmoula, which is typically served with seafood. We love it not just because it’s delicious, but also because it’s a perfect example of how strong, aggressive flavors can match up very well with seafood, promoting the subtle flavor of the fish rather than overpowering it. To expand the concept, we enliven the large sea scallops we use here with a cumin-coriander crust.

Serves 4

2 lbs (900g) large sea scallops (about 24 scallops)
¼ cup olive oil
2 tablespoons cumin seeds
1 tablespoon ground coriander
1 tablespoon paprika
Kosher salt and freshly cracked black pepper to taste

For the sauce:
¾ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh parsley
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic loves, peeled
1 teaspoon red pepper flakes

Build a fire in your grill. When the coals are ignited, the fire has died down, and the temperature is hot, you’re ready to cook.

Combine all of the sauce ingrediencts in a food processor or blender and puree until smooth. Transfer to a serving bowl and set aside.

Combine the scallops, olive oil, cumin, coriander, paprika, and salt and pepper in a large bowl; toss gently until the scallops are evenly coated with the other ingredients. Put the scallops on the grill over the coals and cook until just opaque through (3-4 minutes per side). To check for doneness, cut into one of the scallops to be sure it is opaque all the way through.

To serve, divide the scallops among 4 plates and drizzle with the sauce. Pass the remaining sauce on the side.

© 2008 Grill It!: Recipes, Techniques, Tools by Chris Schlesinger & John Willoughby