Gluten-Free Tomato Chutney
I had a glut of tomatoes this year so what better way to use them up by making this delicious Gluten-Free Tomato Chutney? It goes very well with cheese, cold meats, pasta, as a sandwich filler and in curries. I love to make this as gifts for Christmas, it will bring a smile.
Gluten-Free Tomato Chutney
What do you need?
- 1kg or 2.2lbs Tomatos
- 500g or 17oz Red onions
- 5 garlic cloves
- ¼ teaspoon paprika
- ½ teaspoon chilli flakes
- ½ cumin seeds
- 6 cardamom pods bashed
- 4cm fresh ginger
- 250g Brown sugar
- 150ml or 5 floz red wine vinegar
What do you do?
- Chop the tomatoes and red onion.
- Put into a large pan, add crushed garlic and finely chopped ginger, fry together.
- Add all the spices, sugar and red wine vinegar.
- Mix together well.
- Bring to the boil, turn down the heat and simmer for up to an hour.
- Stir occasionally to stop it burning.
- When liquid has reduced and mixture looks thick it will be ready.
- Spoon chutney into sterilised jars, label and store in a cool dark room for up to six months.
- Once opened store in the fridge and eat within 6 weeks.