Tomato Chutney
Use this chutney with meat, curries and casseroles, or as a base for a chicken or pasta dish.
Makes enough for: 1 batch chutney
Ingredients
- 15 mls olive oil
- 1 onion, peeled, cut in half and thickly sliced
- 1 clove garlic, finely chopped
- 30 mls fructose
- 5 mls fennel seeds
- 2.5 mls coriander seeds
- 2.5 mls cumin seeds
- 2.5 mls ground allspice
- 0.625 mls chilli flakes
- 1 quill cinnamon
- 250 g cocktail tomatoes, cut in half
- 15 mls apple cider vinegar
- 15 mls water
Method
- Place the oil into a medium saucepan and heat over a medium temperature
- Add the onions and cook until completely soft
- Add the garlic, fructose, fennel seeds, coriander seeds,allspice, chilli flakes and cinnamon
- Stir to combine and leave to cook until you can smell the spices
- Add the tomatoes and cook for 2 minutes
- Add the vinegar and water, stir and leave to simmer for 20 minutes
- Remove from the heat and leave to cool slightly before removing the cinnamon and bottling
- Refrigerate and use within one week
Notes
See this post on how I sterilize my glass jars.