Sweet and Spicy Tomato Chutney
1 tbsp diced ginger
2 cloves of diced garlic
2 tbsp olive oil
3 pints grape tomatoes or cherry tomatoes
1 tsp chili flakes
¼ cup honey
3 tbsp champagne vinegar
salt and pepper to taste
2 cups flour
2 cups semolina
2 tbsp salt
1 cup Calamari rings and tentacles
Vegetable oil for frying
Preparing the Sweet and Spicy Tomato Chutney
Chop the garlic in very thin slices. In a pan large enough to hold all the tomatoes, add a tablespoon of olive oil and sprinkle in some of the chili flakes. Dice a few thin slices of garlic and add to pan. Cook on low flame for roughly 1 minute. Combine the honey and vinegar in the pan and allow the liquid level to reduce by half. Slice the grape tomatoes in half and add to pan, stirring every few minutes so nothing sticks to the bottom. After 15 minutes the liquid should be flavored nicely and mostly reduced.
Preparing the Calamari
Mix dry ingredients of semolina, flour and salt in a bowl. Drop in the pieces of squid and thoroughly cover with the flour mixture. In a deep pot, heat some vegetable oil to 375 degrees. Drop the calamari in and fry for 1 minute. Remove and let cool.
Serve the calamari on top of a bed of chutney and enjoy.
Chef Vin Santo shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
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On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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