Ingredients

The following ingredients have 4 Servings
  • 6 vine ripened tomatoes (medium-sized, approximately 1 pound, chopped)
  • 1 red chili (jalapeño, Fresno, serrano, cayenne, or Thai, depending on heat preference, seeded and minced)
  • 1 shallot (minced)
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1 clove garlic (minced)
  • 1 tablespoon ginger (minced)
  • 1 teaspoon paprika
  • 1/2 tablespoon brown mustard seeds
  • Salt and pepper (to taste)

Instruction

  • In a large pot over medium heat, warm the olive oil, then add in the shallots. Cook for 5 minutes, or until the shallots are translucent.
  • Add in the ginger and garlic and cook, stirring often, until aromatic (1 to 2 minutes),
  • Add the tomatoes, red chili, vinegar, honey, paprika, and mustard seeds. Increase the heat to high and bring the mix to a boil.
  • Reduce the heat to low and simmer for 45 minutes, until the chutney thickens.
  • Remove from heat and let the chutney cool to room temperature Add salt and pepper to taste and serve.