Tomato Chutney

Sweet, tangy, and gently spiced, this homemade tomato chutney is a cozy way to capture the bright flavor of ripe tomatoes. Spoon it alongside cheese and crackers, spread it on sandwiches, or serve it with your favorite savory dishes for a delicious little burst of warmth.

Key Ingredients

tomatoes- They add a great pop of sweetness to this chutney. You can use any small or medium tomato, as long as they are fresh and sweet. In this case I used baby tomatoes.

Onions- sweet onion or vedalias are great for this chutney.

Aromatics like cinnamon sticks, garlic, basil leaves, add such a wonderful flavor to this Indian condiment.

Spices; paprika, adds that smokiness, along with salt and pepper for taste.

Acids like red wine vinegar is needed for balance and brightness. The aged balsamic vinegar adds a great aged and sweet tangy taste to the chutney.

Tomato Chutney

Prep Time: 15 minutes

Cook time: About 40 minutes

Yield: About 4 -8 ounce jam jars

 

Ingredients

  • 2 tablespoons olive oil

  • 1½ pounds medley baby tomatoes, halved

  • ½ cup thinly sliced sweet onion

  • 1 large garlic clove, grated

  • ½ cup brown sugar

  • 2 tablespoons red wine vinegar

  • ¼ cup balsamic vinegar

  • ½ teaspoon garlic salt

  • 1 teaspoon paprika

  • ½ teaspoon onion salt

  • Salt and pepper, to taste

  • 1 cinnamon stick

  • 4–5 fresh basil leaves, thinly sliced

  • 1 teaspoon cornstarch mixed with a little water to make a slurry

Directions

  1. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and garlic, and sauté until the onion is translucent.

  2. Add the tomatoes and drop in the cinnamon stick; Continue cooking over medium-heat, stirring frequently, until the tomatoes begin to break down. slow and low is the way to go.

  3. when the tomatoes have broken down , stir in the brown sugar, red wine vinegar, balsamic vinegar, garlic salt, paprika, onion powder, salt, and pepper.

  4. remember to take out the cinnamon stick

  5. Use a potato masher to mash the tomatoes to your desired consistency.

  6. Stir in the cornstarch slurry and continue cooking until the mixture reaches a jam-like consistency.

  7. Stir in the basil. Taste and adjust the seasoning as needed.

  8. give this recipe a good 40 minutes to cook. The longer the better.

Serving Suggestions

  • Pair with a cheese board, especially aged cheddar, creamy brie, or tangy goat cheese.

·        Spread on toast, biscuits, or warm crusty bread.

·        Use as a flavorful condiment for sandwiches, burgers, or grilled cheese.

·        Spoon alongside roasted chicken, pork, sausages, or grilled vegetables.

·        Serve with curries, rice dishes, or savory grain bowls.

·        Add a small spoonful to crostini with soft cheese for an easy appetizer.