Prep time: 10 min.
cook time:20 min or so
makes: 4 jam jars.
Ingredients:
2 tbsp. olive oil
1.5lbs of medley baby tomatoes(cut into halves)
1/2c thinly sliced white onion
1 large garlic clove grated
1/2c. brown sugar
2 tbsp. red wine vinegar
1/4c balsamic vinegar
1/2tsp. garlic salt
1 tsp. paprika
1/2tsp. onion salt
salt & pepper to taste
1/4 tsp. cinnamon
4 -5 freshly sliced basil leaves
1 tsp. cornstarch with a little water (slurry)
Directions:
For my Tomato Chutney you will need:
a medium saucepan on hi-med heat.
Add the onions and garlic in with a little olive oil.
sauté until translucent.
Add baby tomatoes to the saucepan with the onions.
cook down for 5-8 minutes
add brown sugar and spices and vinegars.
continue to stir on med-hi until the tomatoes start to break down.
use a potato masher to mash down tomatoes.
Stir in the slurry and continue to cook down until the mixture in jam like. Taste for salt or anything else needed.
This Tomato Chutney will become a beautiful deep red, it's not only tasty but it's color is going to pop when you add it to you're next dish!
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