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Basil Tomato Chutney
1 pound ripe tomatoes, cored and diced in 1 inch chunks
1 small onion, medium dice, 1/2 inch pieces
1/2 cup brown sugar, packed
1 teaspoon black pepper
1 teaspoon salt
pinch of ground cloves
1/2 teaspoon cayenne, or to taste
1/4 cup malt vinegar
1/4 cup tomato paste
1/4 cup chicken stock
2 tablespoons chopped fresh basil leaves
In a heavy medium saucepan, gently simmer all the ingredients except basil for about 2 hours, or until fully cooked to jam consistency. Stir every 15 minutes to avoid sticking. Add more chicken stock if the mixture thickens too quickly.
Remove and cool completely. Add basil and stir. Store in refrigerator until ready for use.
Serves 8.
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Basil Tomato Chutney
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Category: Recipes
Prep Time: Cook Time: Total Time:
Basil Tomato Chutney
1 pound ripe tomatoes, cored and diced in 1 inch chunks
1 small onion, medium dice, 1/2 inch pieces
1/2 cup brown sugar, packed
1 teaspoon black pepper
1 teaspoon salt
pinch of ground cloves
1/2 teaspoon cayenne, or to taste
1/4 cup malt vinegar
1/4 cup tomato paste
1/4 cup chicken stock
2 tablespoons chopped fresh basil leaves
In a heavy medium saucepan, gently simmer all the ingredients except basil for about 2 hours, or until fully cooked to jam consistency. Stir every 15 minutes to avoid sticking. Add more chicken stock if the mixture thickens too quickly.
Remove and cool completely. Add basil and stir. Store in refrigerator until ready for use.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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