Unforgettable Gluten-Free Tomato Chutney Recipe
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.
Equipment
- 4 500g Sterilised Jars
- 1 Saucepan
- 1 Chopping Board
- 1 Sharp Knife
- 1 Measuring Jug
- 4 Jar Labels
Ingredients
- 1 kg Tomatoes
- 500 g Red onions
- 5 Garlic cloves
- 1/4 tsp Paprika
- 1/2 tsp Chilli flakes
- 1/2 Cumin seeds
- 6 Cardamom pods bashed
- 4 cm Fresh ginger
- 250 g Brown sugar
- 150 ml Red wine vinegar
Instructions
- Chop the tomatoes and the red onion.
- Put them into a large pan, add crushed garlic, finely chopped ginger and fry together.
- Add all the spices 1/4 tea spoon paprika, 1/2 tsp chilli flakes, 1/2 tsp cumin seeds, cardom pods, brown sugar and red wine vinegar.
- Mix this all together well.
- Bring the saucepan to the boil, turn down the heat and let it simmer for up to an hour (regularly check it is not sticking and burning).
- Stir the saucepan occasionally to stop the chutney from sticking and burning.
- When liquid has reduced and mixture looks thick it will be ready.
- Spoon the chutney into sterilised jars, label and store in a cool dark place for up to six months.
- Once opened, store the chutney in the fridge and ensure that you eat it within 6 weeks.
Nutrition
Calories: 357kcalCarbohydrates: 87gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 44mgPotassium: 936mgFiber: 6gSugar: 73gVitamin A: 2223IUVitamin C: 46mgCalcium: 129mgIron: 2mg
Tried this recipe?Let us know how it was!