Spicy Tomato Chutney

Last month my neighbours brought me some delicious garden apples from their tree and I was able to utilize them in an apple infused pulled pork dish. This week they gave me a large basket of tomatoes and I was determined to create something that would utilize all of them without letting them go to waste. I  decided to cook them down for hours and make a chutney. The chutney I came up with is great with cheese, eggs, toast and poultry. I made it spicy and sweet creating a wonderful dance of flavours on my palette that has the perfect balance of heat, acidity and humble mellow finish. If you are looking for a great way to utilize large amounts of tomatoes and elevate your everyday dishes, this is a great recipe to try. Have a great week!

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Ingredients

15 tomatoes- diced
1 large nub of ginger- finely chopped
1 large red onion- finely chopped
2 cloves of garlic- finely chopped
2 red peppers- finely chopped
Juice from one large lemon
1 cup of white wine vinegar
1/3 cup sugar- I used organic cane sugar
2 tsp salt
2 tsp black pepper
1 tsp cayenne pepper

1. Heat a large heavy bottom pot on medium heat and add the cayenne pepper. Toast the spice to bring out the flavour. 1-2 mins.
2. Add the vinegar, sugar and salt and pepper and bring to a mild boil allowing the sugar to dissolve.
3. Add the remainder of the ingredients and turn the heat down to low.
4. Simmer on low heat for three to four hours or until the chutney is thick and chunky.
5. Taste and season with additional spices, salt and pepper if needed.
6. Place the chutney in a hot sterilized jar and seal the lid. Make sure you hear the lids pop. (this happens as the chutney is cooling in the sealed jar)
7. Store in a cool dark place until needed.
8. Enjoy with your favourite cheese, eggs, toast or chicken dish.