This recipe will only appeal to those who like to make their own sauces and chutneys. This spiced Tomato Chutney recipe is therefore ideal for those who like a side of chutney with their vegetables or meat.
This is an old recipe that is authentic and without all of the usual chemicals and preservatives that are to be found in the store-bought varieties. It will keep in a jar in the fridge for quite a while because of the vinegar content.
It is not something that you will make every day, but great if you love homemade chutney and well worth the time and effort. Enjoy!
Makes 2 cups
1 tablespoon olive oil
1 small brown onion, finely chopped
1 clove garlic, crushed
400 g cherry tomatoes, halved
1 small green apple, peeled, finely chopped
1/4 cup soft brown sugar
1/4 cup (60 ml) red wine vinegar
2 tablespoons raisins
2 teaspoons ground allspice
Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens.
Stir in the remaining ingredients.
Bring to the boil and simmer uncovered, stirring occasionally for about 25 minutes or until the mixture is thick and pulpy.
Try this chutney with grilled rump or scotch fillet steak, lamb chops, barbecued vegetables or grilled polenta.