Hot & Sweet Tomato Pepper Chutney
This sweet and spicy condiment is great on burgers, sandwiches or served with naan. Pack this is 4oz. jars for a great little hostess gift.
prep time
10 minutes
cook time
45 minutes
Ingredients
4 medium tomatoes, about 1 pound, diced
1 large red pepper, seeded and diced
1 medium yellow/sweet onion, peeled and dice
1 small spicy pepper, such as a jalapeño or serrano
2 teaspoons freshly grated ginger
1 teaspoon sweet or smoked paprika
1 teaspoon cumin
1 teaspoon ground cloves
1 1/4 cups apple cider vinegar
1 1/4 cups light brown sugar, packed
2 tablespoons molasses
2 tablespoons bourbon or whiskey, optional
1 large red pepper, seeded and diced
1 medium yellow/sweet onion, peeled and dice
1 small spicy pepper, such as a jalapeño or serrano
2 teaspoons freshly grated ginger
1 teaspoon sweet or smoked paprika
1 teaspoon cumin
1 teaspoon ground cloves
1 1/4 cups apple cider vinegar
1 1/4 cups light brown sugar, packed
2 tablespoons molasses
2 tablespoons bourbon or whiskey, optional
Directions
Place all ingredients except molasses and salt in a large nonreactive pot.
Bring to a boil over medium-high heat while stirring.
After mixture has come to a boil, put a lid on the pot but keep it ajar with a few inches of opening for steam to escape. Allow mixture to boil for 30 minutes.
Add molasses and bourbon. Stir to combine.
Allow mixture to boil uncovered for 5 to 15 minutes, until chutney is reduced by about half.
Transfer mixture to heat-safe jars or containers.
Allow jars to cool on counter before putting lids on and refrigerating. Chutney will keep for at least 2 weeks in the refrigerator.
Bring to a boil over medium-high heat while stirring.
After mixture has come to a boil, put a lid on the pot but keep it ajar with a few inches of opening for steam to escape. Allow mixture to boil for 30 minutes.
Add molasses and bourbon. Stir to combine.
Allow mixture to boil uncovered for 5 to 15 minutes, until chutney is reduced by about half.
Transfer mixture to heat-safe jars or containers.
Allow jars to cool on counter before putting lids on and refrigerating. Chutney will keep for at least 2 weeks in the refrigerator.
Looking for inspiration? Try these recipes:
Creamy Penne Pasta with Caramelized Onions and Pine Nuts
Slow Cooker Beef and Sweet Potato Stew
Open-faced Shallot, Bacon and Roquefort Sandwiches
