Spiced Tomato Chutney

attosa
Diamond Post Medal for All Time! 1,246 Posts

Spiced Tomato Chutney in jar This is a vibrant, tart and spicy chutney that brightens up any meat or rice dish. I even like to use them with my eggs in the morning. Like most chutneys, this lasts in an airtight container for months. This is a spicy version. If you'd like it a bit tamer, cut down on the Serrano pepper.

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 1 large jar of chutney

Ingredients:

8 roma tomatoes
1 1/2 apple cider vinegar
1 carrot
2-3 serrano peppers
5 cloves of garlic
1 Tbsp grated ginger
2 tsp cumin
2 tsp ground corriander
1 tsp allspice
2 Tbsp salt

Steps:

Finely chop the tomatoes.

Place tomatoes in a large pot and add the vinegar. Bring to a boil, lower heat and simmer for 30 minutes uncovered.

Grate the carrots and ginger, chop the peppers. Remove tomato and vinegar mixture from heat.

Add carrots, ginger, peppers and spices to the tomato mixture. Mix thoroughly.

Let cool completely, then transfer to a large jar. You can enjoy it straight away, but I like to let the flavours develop in a dark, cool area for a week.