Tomato Chutney!

d8875da841e211e28dc022000a1f8c21_7On the weekend I decided to tackle the heat head on and get down to my local farmers markets. I arrived at the markets as the stalls were beginning to pack up therefore fresh produce was being bagged up and sold for next to nothing! I found myself carrying home so much food and thinking “how on earth am I going to get through this?!”. That afternoon I bought a juicer and went crazy. Then I came to the tomatoes which were my next mission. I was going to a BBQ Saturday which led me to the idea of chutney – something I’ve never made but thought I’;; start throwing some things together and see how it goes. Success!! As you may have noticed I’m much more a sweet that a savoury cook so I was pretty impressed with how this turned out. Give it a go, experiment with it and let me know what you think!

Ingredients: (To make 1 jar – approx 450mls)

  • 6 Tomatoes (chopped)
  • 1/2 Red Onion (chopped)
  • 1 Brown Onion (chopped)
  • 2 Garlic Cloves (crushed)
  • 2 Bay Leaves
  • 1/2 tsp Curry Powder
  • 2 tbsp Rice Bran Oil
  • 2 tbsp Honey
  • 1 1/2 cups Organic Vegetable Stock
  • 6 tbsp Brown Sugar (You can use extra honey instead if you prefer)
  • 1/4 cup Red Wine
  • Salt and Pepper

In a saucepan lightly fry onions, garlic and sugar in the oil. Add the stock, tomatoes and all other ingredients. Bring to the boil with the lid on and continue to boil for approx 5 mins. Remove the lid and reduce the heat to medium-low. Simmer for 1 hour. Pour the chutney into clean glass jars. Allow to cool completely before placing into the fridge. Enjoy!

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