In the true spirit of "nothing ever should go to waste," my thrifty grandmother would buy up the less-than-perfect "yesterday" tomatoes from the vendor, striking up a good bargain. Invariably, this haggling session would be followed by the heavenly aroma of tomato chutney brewing from the kitchen in the afternoon. The tartness of the tomatoes is complemented well by the smokiness of the toasted arbol chiles. In addition to the dried arbol chiles, my variation includes roasted jalapeños in the mix for an extra kick. I pair this with anything from toast to plain rice. Although this would work with a can of crushed tomatoes, nothing compares to making this with ripe heirloom tomatoes fresh from Hillsboro farm around the corner from home.

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