This year we had soooo many tomatoes on out balcony, we really needed to find ways (next to snacking and eating) to use them! And what better to make than chutney out of your own harvest?
See what you need to do here:
1 kg ripe tomatoes cores (that’s the annoying part) and coarsly chopped
3/4 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon freshly grated or minced ginger (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 onion, chopped
Wash the tomatoes, halve them and remove the core. Add all the ingredients to a saucepan and bring the mixture to a boil, stirring frequently to prevent the bottom from burning.
Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. All in all, surely 1-2 hours…then transfer to jam jars.
Ideal to eat with steak or BBQ meat overall or as a dip for crackers!