Tomato and pepper chutney...

I'm a big fan of chutneys, nothing better than a tangy chutney on my crackers or on my sandwich with veggie pate. Just recently, while looking for some chutney inspiration, I came across a recipe for tomato chutney, but something wasn't right, proportions of vinegar to sugar were odd, so... I decided to make my own. 

I had one, sad big red pepper sitting on the counter, so it found its way to my tomato chutney too - it gives it just a tiny hint of pepper taste and brings some warmth to the chutney. I had chilies too, but didn't fancy anything too hot or too spicy so left them out. Result - sticky, slightly sweet, but tangy, ruby red tomato chutney.

How to make it...

- 500 g cherry tomatoes
- 1/2 red pepper
- 1 cm fresh ginger piece
- 3 cloves of garlic
- 200 g demerara sugar (or similar)
- 4 tablespoons red wine vinegar
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon crushed chilies
- 1/4 teaspoon salt


- Peal the garlic and ginger and put, along with the pepper, into a blender. 
- Blend to a fine pieces - you don't want a complete puree. 
- Add halved cherry tomatoes and blend until very finely chopped again. 
- Transfer your tomato mix into a stainless steel pot, add sugar, vinegar and spices. 
- Simmer, stirring frequently to prevent burning at the bottom, until you have sticky and slightly thick consistency (it took me about 1 hour and 30 minutes to get to that stage). 
- Transfer into a jar and keep in your fridge, use within a month.


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