Ingredients for Spiced Cherry Tomato Chutney
- 1 large onion
- 2 cloves garlic
- a pinch of cayenne pepper
- 1/2 teaspoon ground coriander
- Cloves
- Nutmeg
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 4 anchovy fillets
- 2 pounds cherry tomatoes
- 1/2 cup granulated sugar
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt and freshly ground black pepper to taste
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How to Make Spiced Cherry Tomato Chutney
- Gently sauté 1 large onion, finely chopped, and 2 cloves garlic, minced, in 2 tablespoons olive oil until softened and translucent (about 5 minutes). Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and a pinch of cayenne pepper; cook for 1 minute more, stirring constantly.
- Stir in 4 anchovy fillets (finely chopped), 2 pounds cherry tomatoes (halved), 1/2 cup granulated sugar, 1/4 cup red wine vinegar, 1/2 teaspoon salt, and freshly ground black pepper to taste.
- Bring the mixture to a boil, then reduce heat to low, stirring occasionally. Simmer gently for 30-40 minutes, or until the chutney has thickened and the tomatoes have broken down. Taste and adjust seasoning as needed.
- Carefully transfer the hot chutney into several small, sterilized, airtight jars, leaving about 1/2 inch of headspace. Seal tightly.
- Unopened, this chutney will improve in flavor over time and can be stored in a cool, dark cupboard for up to a year. Once opened, refrigerate and consume within 1-2 months.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
556g
Fat
0g
Carbs
47g
