Last year I took the first steps of trying to grow my own vegetable & herb garden. It’s been an amazing learning process: with many successes & failures!
I find it utterly amazing, seeing how certain vegetables grow – I had no clue! It’s been an eye opening experience.
Through it all, you realise how imperfect your vegetables grow, which lead then to so many questions on how we only see “perfect” vegetables in our stores, and what it takes to make them so “perfect”.
But putting that aside, I had a bumper crop of cherry tomatoes, and thus out of the need to preserve and not throw away, I made copious amounts of ‘tomato chutney’ for me, my family & friends.
It’s delicious & sweet, which makes it a perfect accompaniment with cheese, or a topping on your fish, chicken etc. Use it in whatever you’d normally use ‘tomatoes’ and/or onions for! Just experiment!
Ingredients (recipe can be halved, doubled, quartered etc)
- 500g red onion (chunky chopped or thinly sliced)
- 1kg cherry tomatoes
- 150ml red wine vinegar
- 250g xylitol
- 1 tbsp coconut oil
- optional: 2 chillies OR 5 cm ginger, 10 cardamom seeds, 1 tsp paprika
Note: I ran out of red wine vinegar, so added apple cider vinegar! So use other vinegars if you don’t have red wine vinegar….
How to make?
- Fry the onions in the coconut oil, until nicely softened and translucent.
- Now add all the other ingredients into the pot and stir. Get the mixture to a gentle simmer and allow it to cook slowly.
- My quantity took close to 90-120 minutes to cook down to a nice thick consistency similar to jam. Timing will be dependent on the quantity you cook. I suggest you check it ever now & then & stir, when it appears to be nearly complete, then keep stirring, since you don’t want the bottom to burn, due to the caramelisation of the mixture.
- Then decant into sterilised glass containers and seal. Keep in fridge. Once open consume within a 2 week period.
- If you want to make it more into a tomato sauce, simply puree it in a blender! And voila ‘tomato sauce’.