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Tomato Chutney

Tomato Chutney

Accompaniment to anything you wish, though a few ideas are: soft cheeses, roasted chicken thighs, slices of brisket or tossed with roasted carrots.
Course Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 1 tablespoon butter or oil of your choice such as olive or lard
  • 1 pint tomatoes of your choosing I used multi-colored cherry tomatoes
  • 1 medium onion sliced
  • 2-4 tablespoons honey or maple syrup
  • 1.5 teaspoons sea salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves

Instructions

  1. Melt butter in a medium-size skillet over medium heat.
  2. Add onions, stir and allow to cook for a few minutes.
  3. While onions are softening, chop tomatoes (if cherry-size) in halves, quarters, thirds, whatever you see fit (I like the texture of cooked tomato skin, if you don't, I suggest you chop tomatoes into quarters).
  4. Add tomatoes and remaining ingredients to the skillet. Cook over medium/medium-low heat for 35-45 minutes, stirring once in a while.
  5. Chutney is done when most of the tomato juices have cooked off and you are left with a sticky and intense reduction.
  6. Garnish with wild garlic flowers for fun if available.