GF, VG, V, DF, NF
Makes 1 1/2 - 2 Cups
Think of this as fancy ketchup, and use it all the same ways you would ketchup. My first time trying a tomato chutney I was blown away, so of course I took it upon myself to create one of my own. This sweet and spicy chutney will have you going back for more.
-Prep Time: 2 min
-Cook Time: 20-25 min
-Total Time : 22-30 min
INGREDIENTS:
( 1 ) 14.5-oz. Can Crushed Tomatoes (With Chiles For Extra Spice)
1/2 Small Onion Diced
2 Garlic Cloves Diced
1 Tbsp Ginger, Peeled & Diced
1 Cup Granulated Sugar
1/4 Cup Apple Cider Vinegar
1/4 Cup Malt Vinegar
2 Tbsp Lemon Juice
2 Bay Leaves
1/2 Tsp Cinnamon
1 Tsp Salt
1/4 Tsp Allspice
1/2 Tsp Red Pepper Flakes
2 Tbsp Avocado Oil
2 Sprigs Fresh Thyme
1/4 Tsp Basil
1 Tsp Cumin
UTENSILS:
Measuring Spoons
Large Saucepan
“I love spending time with my friends and family. The simplest things in life give me the most pleasure: cooking a good meal, enjoying my friends." -- Cindy Morgan
INSTRUCTIONS:
Step 1. Heat oil in large sauce pan over medium heat.
Step 2. Add onion, garlic, ginger, basil and red pepper flakes. Cook, stirring occasionally, until onions is translucent and start to turn golden brown, about 5-8 minutes.
Step 3. Add sugar, both vinegars, lemon juice, cinnamon, allspice, cumin, bay leaves, salt and thyme. Cook, stir until sugar is dissolved.
Step 4. Add tomatoes, increase heat and simmer. Stir occasionally until water evaporates and mixture is thick. (You should be able to see the bottom of the pan when you drag a spoon through it).
Step 5. Serve and Enjoy!! (#Tomatochutney #vegansides #Toppings #Sauce)