Made with delicious, ripe, fresh tomatoes, this easy tomato chutney is gluten-free and refined sugar-free. It is a versatile chutney that can be served with crackers and cheese or with rice and curry.
Ingredients
- 1 tbs olive oil
- 1 onion
- 3 cloves garlic
- 1/2 inch chunk of ginger about 2 tsps chopped ginger
- 4 tablespoons Truvia brown sugar or 1/4 cup maple syrup or honey
- 1/4 cup red wine vinegar
- 2 tomatoes approximately 2 cups
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- Salt & pepper to taste approximately 1/2 teaspoon
Instructions
- Peel and chop the onion, ginger, and garlic.
- Add 1 tbsp oil to a heavy bottom pan and place it over medium heat.
- Add the onion, ginger, and garlic into the pan and sauté for about 5 minutes, stirring often, so they do not burn.
- While the onion, ginger, and garlic sauté, chop the tomato up.
- Then add the tomato, red wine vinegar, brown sugar or maple syrup/honey, coriander, turmeric, smoked paprika, cinnamon, cardamom, cloves, and cayenne into the pan.
- Let all the ingredients simmer for 10 minutes over a low flame/heat. Stir a few times.
- As the mixture cooks, the liquid will cook down.
- When the mixture has been simmering for 10 minutes and it is starting to thicken, remove it from the heat.
- If you like, you could mash the ingredients with a fork so they are smaller or use an immersion blender to blend the ingredients together so they are not too chunky.
- Season with salt and pepper to taste.
- Let cool to room temperature and serve with cheese and crackers, roti and curry.
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Nutrition
Serving: 2-3 tablespoons | Calories: 66kcal | Carbohydrates: 20g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 42mg | Fiber: 1g | Sugar: 10g
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