While I’m making sun-dried tomatoes (which I’ll share about later), I’m quickly making a batch of tomato chutney alongside. It’s an ideal snack to pair with cheese toast, pasta, or just on its own.
- 2 red onions
- 500 g tomatoes
- 1 chili pepper, deseeded
- 75 ml red wine vinegar (or apple cider, sherry, or aromatic vinegar; avoid regular vinegar)
- 6 tbsp. brown sugar (or 5 tbsp. white sugar)
Deseed and chop the chili pepper into small pieces, then chop the tomatoes and onions. Combine all ingredients, including the sugar and vinegar, in a skillet. Add a little salt and pepper, bring to a boil, and simmer over low heat for about 30–35 minutes until the mixture becomes sticky.
Spices are optional. I enjoy tomato chutney with cinnamon and chili. It’s also great with black mustard seeds, lightly toasted beforehand, or with garlic and oregano.
Sterilize jars with boiling water, fill them with the chutney, and allow to cool. Then store in the refrigerator for up to 4 weeks.
Deseed and chop the chili pepper into small pieces, then chop the tomatoes and onions. Combine all ingredients, including the sugar and vinegar, in a skillet. Add a little salt and pepper, bring to a boil, and simmer over low heat for about 30–35 minutes until the mixture becomes sticky.
Spices are optional. I enjoy tomato chutney with cinnamon and chili. It’s also great with black mustard seeds, lightly toasted beforehand, or with garlic and oregano.
Sterilize jars with boiling water, fill them with the chutney, and allow to cool. Then store in the refrigerator for up to 4 weeks.
