I first stumbled upon this recipe, which I have adapted from FabFood4All , when I was looking for a way to preserve a bunch of Roma tomatoes I had left over from a week’s harvest, and I have got to say, it’s pretty fab. This chutney is perfect for beginners. It’s super easy to make and a great way to preserve those tomatoes, onions and peppers left over from your harvest. Or you can grab the ingredients at the shop and cook up this gooey taste explosion whenever you want to try out something new.
It takes little more than an hour to put all the ingredients together and once you’ve made it, the longer you leave this chutney at the back of your pantry cupboard, the darker and more delicious it gets.
Eat it on a slice of cheese or on crackers, add a bit of it to pizza base sauces and stew mixes, or gift it, and become really popular with your fellow foodies.
Tangy Red Onion and Tomato Chutney
Ingredients
- 750 grams tomatoes Roma or Cherry are best
- 350 grams red onion
- 175 grams sweet peppers
- 1 tsp plain salt
- 1/4 tsp ground ginger
- 2 cloves garlic two tsp of crushed garlic will do
- 300 ml balsamic vinegar cider or white spirit will do
- 225 grams brown sugar this will make the liquid nice and gooey
Instructions
- Start by dicing up your tomatoes, slicing the onions (thick or thin, dealers choice), and slice and chop up the peppers.
- Add everything but the tomatoes, onions and peppers to a pot and bring the mixture to a quick boil, and then reduce to a simmer.
- When the pot contents are simmering, add the tomatoes, onions and peppers, give everything a stir, and leave it to do its thing.
- Keep a close eye on the chutney, giving it the occasional stir, and when you can drag a spoon through the mixture with some resistance and the chutney has a thick, syrupy look, your chutney is done.
- Can the chutney in jars of your choice, making sure that the jars are filled to just about the top, with a small gap left, before closing. Place jars in a hot oven for a while to let the bottle seal. Once you have removed the jars from the oven and let them cool off, the lids should sink in slightly, which will be a sign that the jars have sealed. Alternatively, you can waterbath the jars.
