Ingredients
600 g cherry tomatoes
20 g fresh ginger, chopped
50 mL cider vinegar
130 g brown sugar
1 tsp. salt
6 cardamom pods
½ onion
1 garlic clove, roughly chopped
3 tbsp. fresh lemon juice
Method
Wash the tomatoes, cut them in half and brush them with olive oil.
Place the tomatoes in a baking pan and roast them at 175 ºC for 25-30 minutes.
Chop the onion, garlic and ginger and place them in a saucepan along with the roasted cherry tomatoes, cardamom seeds and lemon juice.
Add the vinegar, sugar and salt and stir over medium heat until the sugar is completely dissolved.
Bring the chutney up to boil over medium heat, then reduce the heat and simmer for 20-25 minutes stirring occasionally.
Remove the cherry tomato chutney from the heat and transfer it into a clean jar with the help of a Jam Funnel.
Cool to room temperature and label the cherry tomato chutney.
Products Used
Home Made Pack of 20 Jam Jar Labels - Monochrome
Home Made Traditional Glass 454ml 'Chutney' Jar
Home Made Stainless Steel Non-stick Jam Funnel
MasterClass Non-Stick Heavy Duty 18cm Saucepan
