Easy Tomato Chutney
Made with delicious, ripe, fresh tomatoes, this easy tomato chutney is gluten-free and refined sugar-free. It is a versatile chutney that can be served with crackers and cheese or with rice and curry.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbs olive oil
- 1 onion
- 3 cloves garlic
- 1/2 inch chunk of ginger (about 2 tsps chopped ginger)
- 4 tablespoons Truvia brown sugar or 1/4 cup maple syrup or honey
- 1/4 cup red wine vinegar
- 2 tomatoes (approximately 2 cups)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- Salt & pepper to taste (approximately 1/2 teaspoon)
Instructions
- 1
Peel and chop the onion, ginger, and garlic.
- 2
Add 1 tbsp oil to a heavy bottom pan and place it over medium heat.
- 3
Add the onion, ginger, and garlic into the pan and sauté for about 5 minutes, stirring often, so they do not burn.
- 4
While the onion, ginger, and garlic sauté, chop the tomato up.
- 5
Then add the tomato, red wine vinegar, brown sugar or maple syrup/honey, coriander, turmeric, smoked paprika, cinnamon, cardamom, cloves, and cayenne into the pan.
- 6
Let all the ingredients simmer for 10 minutes over a low flame/heat. Stir a few times.
- 7
As the mixture cooks, the liquid will cook down.
- 8
When the mixture has been simmering for 10 minutes and it is starting to thicken, remove it from the heat.
- 9
If you like, you could mash the ingredients with a fork so they are smaller or use an immersion blender to blend the ingredients together so they are not too chunky.
- 10
Season with salt and pepper to taste.
- 11
Let cool to room temperature and serve with cheese and crackers, roti and curry.