It's simultaneously sweet and tart, with a bit of an edge from the chili. The spice level can be adjusted as you like; you can always use more/less sugar and chili according to taste.
Recipe for homemade spicy tomato chutney
Homemade tomato chutney – such a delightful and delicious bite that just adds that little extra.
I use it in burgers, on hotdogs, in sandwiches, pita bread, etc. It is both sweet and tangy with a little kick from the chili. The heat can be adjusted as you like; you can always use more/less sugar and chili – depending on your taste.
There’s plenty of punch in the flavor and I think it adds a lovely touch to many dishes, and it’s both easy and quick to make.
Servings: deciliter
Homemade Spicy Tomato Chutney
It's simultaneously sweet and tart, with a bit of an edge from the chili. The spice level can be adjusted as you like; you can always use more/less sugar and chili according to taste.
Equipment
- Pot
- Deciliter Measure
- Kitchen Scale
Ingredients
- 500 gram Tomato fresh
- 1 pcs. Red Onion roughly chopped
- 1 clove Garlic finely chopped
- 53 gram Sundried tomatoes roughly chopped
- 1 pcs. Chili red, finely chopped - can be replaced with 1 tsp ground chili
- 2 gram Ginger ground
- 9-18 gram Brown sugar
- 50 gram Red Wine Vinegar or apple cider vinegar
Instructions
- Put all ingredients in a pot and bring to a brief boil.
- Let it simmer for about 10 minutes until most of the liquid has evaporated.
- Season to taste and serve.
- Store in a scalded glass jar in the refrigerator.