This is the best ever homemade spicy roasted tomato chutney you’re ever going to have! Slow roasted cherry tomatoes stewed with spices and brown sugar is what makes this chutney the perfect amount of sweet, sticky and spicy.
Recently I’ve been on a bit of a trend to make things myself from scratch. I love the process of trial and error and perfecting a recipe. Although it can be a bit wasteful when recipes don’t turn out, I persevere none the less. What do you do with wasted recipes? I try to get my husband to eat them anyway, but there is only so many crispy/crumbly/soggy cookies or dense chocolate cake one can eat right?
Today i’m re-posting my spicy tomato chutney recipe as I reshot for fun. Chutney is one of my favourite food products. At markets, I have a penchant to buy all things chutneys, relishes or sauces. I often come home with bags of exotic condiments and put them on everything. I really prefer condiments to food any day. Are you the same?
After making this chutney from scratch, I realised, just how awfully easy it is and the mark up on these types of products are HUGE. Slap a hipster label on it (black and white, hand drawn illustrations) and some clever descriptions and they can charge upwards of $10 for a small jar.
Todays recipe is for a simple homemade spicy tomato chutney that I know you’ll love. You start by slow roasting your tomatoes to bring out their flavour and caramelise the skins a bit, then you stew the roasted tomatoes with all the other ingredients for about an hour till everything has softened. Then you boil it at a high temperature to jam up all the brown sugar and give that nice sticky consistency of chutney.
I’ve served mine on sourdough (my friend Clare knows everything you need to know about sourdough if you ever want to know your own) with thick slices of vintage/aged cheddar. What’s a better combo that roasted tomato with sharp crumbly cheese?
I hope you enjoy this recipe, and please do let me know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Large baking tray lined with paper
- Medium saucepan
- Large sterilised jar
Ingredients (makes 500ml):
- 3 punnets (750g) cherry tomatoes
- 4 garlic cloves (in their cases)
- Olive oil for drizzling
- Sea salt and pepper
- 1 large spanish onion, finely sliced
- 1 red chilli, deseeded and finely sliced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon all spice
- 1/2 teaspoon paprika
- 250g brown sugar (this produces quite a sweet chutney, if you like it less sweet, use 150g)
- 150ml red wine vinegar
1. Preheat oven to 150°C.
2. Place the cherry tomatoes and garlic cloves on your prepared tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for 1 hour until the tomatoes have shrivelled and started to turn black on the edges.
3. Squeeze the garlic from their cases and add with the roasted tomatoes and all the other ingredients to your saucepan. Bring to a light simmer, stirring frequently. Simmer for 1 hour and then a gentle boil so that the mixture turns dark, jammy and shiny.
4. Place into sterilised jars and allow to cool before covering. Serve with fresh bread and aged (or smoked) cheddar. It would also make a lovely addition to a traditional beef burger (post coming soon!).
Storage: in a sterilised jar for up to 3 weeks.
Like this recipe? Yum it on Yummly.
For more DIY recipes, try my homemade chia jam.
Or my homemade creamed honey.