the other day i was looking through my cooking magazines. in a side note i saw this recipe for tomato chutney (the version is a different one though) and of course i had to try it. the most work is chopping the tomatoes, after that it practically cooks itself. this tomato chutney is the perfect side dish to grilled meat, a breakfast wrap, sausage rolls,… keeps for a while and is a welcome change to ketchup.
- 700 g tomatoes (i used cherry tomatoes)
- 150 g red onions
- 100 ml apple vinegar
- 100 g sugar
- 2 tea spoon garlic
- 1 tea spoon ginger
- 1/2 tea spoon cardamom (grounded or grinded with a mortar)
- 1/2 tea spoon cloves (grounded or 2-3 whole ones)
- 1/4 tea spoon cinamon, grounded
- 1 tbsp olive oil
finely chop tomatoes (if you use big ones, skin them first). peel garlic and onion and chop finely. peel ginger and grate.
heat olive oil in a deep pan or pot. shortly roast garlic, ginger and spices so aroma unfurls. add onions and while constantly stirring roast until glassy (don’t worry if some stuff sticks to the bottom, it will come loose once you add the liquid). add tomatoes, vinegar and sugar and boil. let cook coverd on low heat for 1 hour until chutney thickens. if you used whole cloves and grinded cardamom yourself remove from chutney. season with salt. fill hot in sterilized glasses (put thourougly washed glasses and lids for 10 min in 120° hot oven).
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