Sweet Tomato Chutney2012-09-22
- Servings : 20
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
Total Cost Per Serving (minus sundries): .40 Cents
My buddy Colin just came back from South Africa with some amazing adventures under his belt. And an amazing recipe for Sakari’s Chutney, or as I’m calling it, Sweet Tomato Chutney. You can put it on a lot of things, but I skipped the charred cherry tomatoes from the Tofu Fillet recipe and replaced it with the chutney.
I’ll be honest, I hate chutney. I never eat it. But this was spooned onto my plate before I had an opportunity to yell out “NOOOOOO!!!”, so I politely took a bite. And I was sold. This stuff is amazing. I’m seriously eating this by the spoonful. So I had to pass on the recipe to you all.
Don’t be fooled – this looks and smells like regular old pasta sauce all the way to the point where you put it in your mouth. Then your taste buds start jumping for joy.
This takes a little bit of time to cook it but it’s really easy to make and it makes a lot. So don’t be fooled by how much sugar is in it. That’s divided up by a whole lot of servings.
- 8 Tomatoes, chopped
- 1 Onion, chopped
- 2 Red Chilis, chopped
- 1 Cup Brown Sugar
- 1/2 Cup Red Wine Vinegar
- 10 Basil Leaves, chopped
- 1 Lemon, juiced
Boil the sugar and vinegar until the sugar is dissolved.
Add the tomatoes, onion, and chillies and cook until it gets a jam-like consistency, around 45 minutes.
Remove from heat and add the basil and lemon juice.
Serve chunky or use an immersion blender or other mixer to smooth it out a bit.
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