This recipe for whole baby tomato and onion chutney has been adapted from the avocado magazine. At one stage I was collecting all of these magazines but had to stop when I ran out of space. It was a good reason for me to start making the recipes.
Tomatoes to me are one of the most interesting fruits. As the saying goes, knowledge is knowing a tomato is a fruit, wisdom is not putting it into a fruit salad. It is the one food item that gets better for you the longer you cook it. As Dave does not do the ‘go to the Doctor thing’ at all, I have vowed to make sure he eats well enough not to get any of the nasty’s. Lycopene in tomatoes is good for prostate health, and the more you cook a tomato, the more the lycopene it contains. My body craves tomatoes in any form when I am about to get a sore throat and so I like to have on hand some tomato juice, some fresh tomatoes and lots of tinned tomatoes. When I saw this recipe I knew I could have another tomato fix waiting for me, the next time my body demands it.
Whole Baby Tomato And Onion Chutney
- 20 mls chilli oil
- 2 small onions, finely sliced
- 250 g baby rosa tomatoes
- 50 mls red wine vinegar
- 100 mls fructose
- salt and freshly ground black pepper to season
- heat the oil in a small pot
- add the onions and sauté until soft, without letting them colour
- add the rest of the ingredients and cook for 20 minutes
- transfer to a sterilized glass jar while hot
- refrigerate once opened