Sweet & Sour Plum Tomato & Chilli Chutney
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I haven’t made this delicious chutney since I was Head Chef at Tiosk last year and I had forgotten how utterly delicious it is…. and also how easy it is to make!
You can make a big batch of it and as long as it is kept in an airtight container (preferably a glass one as it will keep longer) then it will last in the fridge for up to 10-14days. Maybe even longer to be honest.
Recipes like this are essential for me and my family as we will and can add this to everything to make the meal more delicious. Especially for those weekday dinners when you’ve got left over rice, left over beans and you don’t have the time or energy to make anything else too elaborate. Make some greens or veg and add this on the side of it all and hey presto, you have a delicious (not boring) but nourishing weekday meal!
As it is homemade we know we have only used ingredients that will really nourish us on all levels too! With the apple cider vinegar as a main component having a little of this chutney on your plate regularly will also aid digestion and help you body digest the rest of your meal more efficiently.
Also, buying chutneys at the store is expensive. And I don’t think I’ve ever been able to find a sugar-free one – and if I have it is rare. So this recipe is a winner.
If you are making it for the kids to have then I would highly suggest to leave out the chilli or just to add 1/4 of a chilli as children do find it hard to digest chilli still when they’re so little.
This chutney will go really well with my Spicy Black Bean, Kale & Brown Rice Burgers. Also on my website.
I really hope you enjoy it!
- 5 Large Plum Tomatoes
- 3 Med White Onions
- 4 Large Garlic Cloves
- 1 Large Red Chilli
- 235 ml Apple Cider Vinegar + 3Tbls
- 80g Maple Syrup
- 4-5 Large Pinches of Sea Salt
- 1/4 Tsp Ground Black Pepper
- 1 Tbls Organic Sesame Oil or Olive Oil
- 1 1/2 Tbls Arrowroot (dissolved in 3 Tbls Water)
– Add the oil to a pot on a high heat and once hot add the white onions, roughly chopped with a good pinch of sea salt. When I say a good pinch, I mean like 1/8 tsp
– Mix it all in well and let it fry on the high heat for 2min then turn the heat down to low and let the onions sweat for 5-7min so they can soften and begin to turn translucent
– Once they are translucent add the garlic, also very roughly chopped and mix in well and let it cook on a low heat for another 2-3 min
– Slice the red chilli into medium thin slices and add to the pot and mix in.
– Then roughly chop the plum tomatoes into medium sized chunks and add to the pot with another good pinch of sea salt. Mix well and put the lid on the pot. Let it cook for a good 5-7min
– Once you take the lid off everything in the pot should have softened, and becoming more liquid like. This is what you are aiming for
– Then add cider vinegar and another pinch of sea salt and the ground black pepper. Mix in well and with the lid OFF let it simmer on a low heat for 30min-1hr
– This will help the liquid to slowly evaporate and it will begin to reduce and thicken.
– Once it is reduced and it has simmered for at least 30min (you want the consistency to be on it’s way to jam like. Thick but not too thick with a little liquid still in it)
– Turn off the heat and add the remaining 3 Tbls cider vinegar, another 1-2 pinches of sea salt and the maple syrup. Mix well
– Turn the heat back on again to medium and once it starts bubbling add the dissolved arrowroot and keep stirring until it thickens. It will slowly thicken to a nice thick chutney texture
– Turn the heat off and Voila! You are done! Decant into glass jars with lids, let it cool down then keep in the fridge and enjoy!