This sweet and tangy condiment is a great way to use up overripe tomatoes. It makes a delicious accompaniment on a cheese board or as a spread on a sandwich.
1 1/4 pounds very ripe cherry tomatoes, cut into chunks
1/2 medium red onion, chopped
2 tablespoons cider vinegar
5 tablespoons brown sugar (light or dark)
1 tablespoon raisins
2 cloves garlic, minced
3/4” piece ginger, grated
1/4 teaspoon mustard seeds, crushed
Seeds from 3 cardamom pods, crushed (or about 1/3–1/2 teaspoon ground cardamom)
Half fresh red chili, chopped, optional
Put all the ingredients in a heavy-bottomed pot.
Bring to a boil then reduce heat to medium low. Cook gently for 1-1½ hours, stirring regularly to keep the mixture from sticking to the bottom of the pot.
Cook until the mixture is jammy and drawing a spoon through the mixture leaves a trail. Remove from heat.
Optional step: use an immersion blender to break down any large bits. The chutney should still be chunky, not a puree.
The chutney will thicken as it cools. Once cool, place in an air-tight jar and store in the refrigerator where it will keep for up to a month.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 30 minutes
- Category: Condiments
- Cuisine: American
- Serving Size: 2 tablespoons
- Calories: 28.14
- Sugar: 4.83 g.
- Sodium: 3.66 mg.
- Fat: 0.13 g.
- Saturated Fat: 0
- Carbohydrates: 6.73 g.
- Fiber: 0.71 g.
- Protein: 0.48 g.
- Cholesterol: 0
Keywords: cherry tomatoes, cider vinegar, brown sugar