I had never made chutney before until a couple of months ago when I wanted something to serve with my Dill Potato Cakes. I couldn’t find a recipe I liked so I made one up and much to my surprise, it worked the first time without having to make any adjustments. That does not often happen first time round when I’m creating recipes!
Sweet Tomato Chutney
Author: Sheraden Robins
Prep time:
Cook time:
Total time:
Ingredients
- 2 large Spanish (red) Onions - finely sliced
- 6 large ripe tomatoes - diced
- ¼ cup vegan Brown Sugar
- ½ tsp sea salt
- 6 Cardamom Pods (cracked)
- 1 tbsp olive oil
Instructions
- I make this recipe without removing the tomato skins but if you are one of those people who hate cooked tomato skin (that used to be me), then start by lightly cutting a 'X' in the top of each tomato and plunge them into a pot of boiling water. It only takes a few seconds and you will see the skin start to peel slightly where you cut them. When this happens, transfer into cold water and carefully peel off the skin and discard.
- Add olive oil to a large pot and warm over medium heat. Add onions and stir regularly until the onions are soft and translucent. Keep an eye on the heat because you don't want them browning or burning - you may have to turn to low if this starts happening. Add brown sugar, reduce heat to low and stir well to combine. Keep stirring onions regularly until they become caramelised.
- Add tomatoes, salt and cardamom pods. Stir to combine and increase heat to medium until simmering then reduce to low. Continue to stir regularly for about 20 minutes until the tomatoes have broken down and combined. If it looks like chutney at this point, then it is done.
- Do a taste test (very hot though - you will definitely want to blow on it first) to make sure that you don't want to add more salt (or sugar if you are a sweet tooth) and then it is ready to use, either warm or cold.
Leave a Reply