Tomato and pepper chutney...

I'm a big fan of chutneys, but surprisingly I'm not a fan of vinegar, doesn't matter which one, I just can't stand the smell nor the taste of it... But then again, nothing better than a tangy chutney on my cheese (which I love!) or on my sandwich with cooked, smoked bacon to "cut through" that fatty part ;) Just recently I saw a recipe for tomato chutney, but something wasn't right for me there, proportions of vinegar to sugar were odd so... I decided to make my own. I had one, sad 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. So proud of myself :)

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 chop finely. Add halved cherry tomatoes and blend until very finely chopped. Transfer your tomato mix into a stainless steel pot and 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 exactly 1 hour and 20 minutes to get there). Transfer into a jar and keep in your fridge, use within a month.


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