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 Time5minutes
Cook Time45minutes
Total Time50minutes
Servings6people
Ingredients
1tablespoonbutteror oil of your choice such as olive or lard
1pinttomatoes of your choosingI used multi-colored cherry tomatoes
1medium onionsliced
2-4tablespoonshoney or maple syrup
1.5teaspoonssea salt
1/2teaspooncayenne pepper
1/4teaspoonground cloves
Instructions
Melt butter in a medium-size skillet over medium heat.
Add onions, stir and allow to cook for a few minutes.
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).
Add tomatoes and remaining ingredients to the skillet. Cook over medium/medium-low heat for 35-45 minutes, stirring once in a while.
Chutney is done when most of the tomato juices have cooked off and you are left with a sticky and intense reduction.
Garnish with wild garlic flowers for fun if available.