This red tomato and garlic chutney is an easy recipe to make right at home and pairs well many different cheeses. Great for a charcuterie or cheese platter.
1 tsp, whole allspice
1 tsp, coriander seeds
2 tsp. mustard seeds
1/2 tsp. cumin seeds
2 pieces of fresh ginger root
3 1/4 pounds of red tomato, skinned and chopped
1 pound of cooking apples, peeled, cored, and diced
1 pound of onions, peeled and finely chopped
1 cup of red wine vinegar
1 tsp coarse salt
7/8 cup, packed warmed good-quality brown sugar
* You can find some of the spices mentioned above at New Morning Natural Foods and Juice Bar conveniently located next door to us*
1 - Place the whole spices and brushed ginger in a piece of muslin and tie it into a bag with string.
2 - Place all the ingredients except the sugar in a stainless steel preserving pan and bring to the boil, then simmer until tender. Add the warmed sugar and stir over low heat until all the sugar has dissolved. Turn up the heat and bring to the boil, then simmer gently for approximately 1 1/2 hours until the chutney is thick but still juicy, stirring occasionally.
3 - Remove the muslin bag, then pour the chutney into hot, sterilized jars and seal.