It is Spring and I still have 4 large bags of low acid home grown tomatoes in my freeze from last Summer. This is the perfect recipe to use. This chutney is a great accompaniment to cold meats, hamburgers, also adding to meat dishes or vegetarian meals, it gives your meal a nice kick, for flavour.
Tomato Chutney Recipe
800 gr red onion - finely sliced
1.5 kg tomatoes - chopped
10 cloves garlic -chopped finely
2 tsp smoked paprika
1/2 cup honey or brown rice malt syrup
300 ml apple cider vinegar
Method
1 - Place all ingredients into a heavy base pot. With a lid on simmer for one hour.
2 - Remove lid and simmer for up to another hour or until the liquid has reduced and becomes thick. Stirring regularly.
Taste and season with Himalayan salt and pepper.
Pour into sterilised jars.
So easy and can be used in so many ways.
Enjoy xx