tomato BLACK GARLIC chutney recipe

SHARED BY GARLIC MATTERS

Prep time:  5 mins | Cook time:  1 hour | Serves: 1⅓ cup

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Ingredients

  • 2 lbs organic, ripe tomatoes, cored, skin on, roughy sliced

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon brown sugar

  • 1 teaspoon ground cumin

  • ½ teaspoon red chilli flakes

  • 8 Black Garlic cloves, sliced finely

  • Salt

Directions

  1. Place all ingredients (apart from salt) in a wide pan/saucepan and simmer uncovered for about 1h until most of runny moisture has evaporated and you’re left with a jam consistency mixture. Remember to stir it now and again.

  2. Season with salt to taste.

  • Serve cold or warm.

  • Store refrigerated for up to 10 days or freeze for up to 3 months.

  • Use only the organic, fully ripe, sun bathed tomatoes as they are the guardians of the best flavor and nutrition tomatoes can give.

  • Leave them tomato skins on! They cook through really nicely and, apart from the nutrition and extra flavor, they add a lovely texture you’ll want to hold onto in your chutney. If you peel the skins off the toms it will turn into a mushy-mashy-marmalade/jam instead.

  • Use a wide pan or a wide saucepan and don’t cover it. The wider the pan the more evaporating space and quicker the reduction process. If you use a deep saucepan things will take much longer.