See this recipe demonstrated in person at the Sara Hardy Downtown Farmers Market on June 25th!
- 1 ½ Packed Fresh Cilantro leaves and thin stems
- ¾ Cup Packed Fresh Mint Leaves
- 1 ea. Serrano Chili, seeded and coarse chop
- 2 ea. Quarter sized, Fresh ginger
- Juice of ½ Lime
- 3 Tablespoon Water
- ½ tsp. Kosher Salt
- ½ tsp. Sugar
- 2 tsp. Cumin seed
- 1 ½ tsp. Fennel seed
- 1/8 tsp. Cayenne pepper
- 1/3 Cup Organic Sweet Corn
- 1/3 Cup Finely diced Cucumber
- 1/3 Cup Finley Diced Red Onion
- 2 ½ Lbs. Heirloom Tomatoes from Lakeview Hill Farm
- To Taste, Flakey Sea Salt
- 1/3 Cup Plain Yogurt, thinned with 1 tbsp Milk
- Handful of Micro Cilantro
- Hand Full of Micro Mint Leaves
- Optional Garnish: Puffed Rice or Toasted Poppadum Crisps
To make the chutney, place cilantro, mint and serrano, ginger, lime juice, water, salt and sugar in a blender or food processor. Pulse to a coarse paste, scraping down the sides as needed.
The chutney will keep in the refrigerator for up to 3 days.
Place a small skillet, over medium heat, and add cumin and fennel seeds to toast spice.
Shake the pan often until lightly browned and aromatic. (about 3-5 minutes)
Transfer the toasted spices to a spice grinder or mortar pestle and process to a powder.
Combine spice powder and chili powder in a small bowl.
In a medium bowl combine the corn, cucumber, and red onion.
Cut Tomato into 3/8” thick slices and arrange them on a large serving platter, overlapping. Sprinkle each slice generously with salt, followed by the spice blend.
Drizzle with the thinned yogurt mixture over the tomatoes.
Drizzle the chutney over the tomatoes.
Sprinkle the corn mixture evenly over the top.
Finish with scattering of the Cilantro and Mint leaves. Serve Immediately
Chris Mushall is the Chef de Cuisine at Chateau Chantal Winery and Bed & Breakfast on the Old Mission Peninsula.
Find more recipes and a schedule of demonstrations from the Sara Hardy Downtown Farmers Market here!