Tomato Chutney

1 Tblsp Olive Oil 4 Garlic Cloves
1 Medium Onion, Chopped 3 Lbs Plum Tomatoes
3/4 Tsp Ground Cumin 1/4 Tsp Ground Allspice
1/8 Tsp Ground Cayenne Pepper 1/3 Cup Packed Brown Sugar
1/4 Cup Cider Vinegar 1 Tsp Salt

In 12 inch skillet, heat oil over medium heat until hot. Add onion and minced garlic and cook 5 minutes or until golden. Cut tomatoes into 1 inch chunks. Add cumin, allspice and cayenne peper to skillet and cook 1 minute stirring. Add sugar, vinegar, salt and tomatoes, cook uncovered 25 minutes or until most of the liquid evaporates; stirring ocassionally. Remove skillet from heat. With potato masher or back of spoon crush tomato mixture slightly; until chunky and thick. Cover and refrigerate until well chilled. Keeps for up to 1 week.

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