Tomato Apricot Chutney

Recipe from What's For Lunch, Honey?   

Ingredients

800g tomatoes
400g onions, sliced
1 red bell pepper, cut into thin strips
100g dried apricots, cut into strips
1 tablespoon garam masala
2 bay leaves
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon red wine vinegar
2 tablespoons honey mustard

Method

  1. Peel the tomatoes. The easiest way to do this is gently score a shallow x on the bottom of the tomato. This helps to peel the tomato easily later. Bring a pot of water to a boil, then place the tomato/es for 30 seconds. As soon as you notice the skin peeling off remove the tomato/es and place it in a bowl of ice water. Allow it to rest until completely cooled, then peel. Cut it in half and with a small spoon scoop out the seeds. Discard seeds and peel.

  2. Cut the peeled and seeded tomatoes into quarters.

  3. Put the tomatoes, onions, apricots, bay leaves and red bell pepper in a large saucepan and turn the heat to medium. Add sugar, garam masala and slaz and simmer for 40 minutes until the mixture thickens.

  4. Add vinegar and honey mustard and cook for another 5 minutes. Taste and season according to taste.

  5. Allow the chutney to cool completely, then fill in clean sterilized jars and refrigerate. 

Notes & Tips: 

  • The chutney will keep in the refrigerator in the jars for up to 2 months.
  • This is a very versatile chutney and can be enjoyed with grilled meats like lamb or chicken, but it’s also great in sandwiches or on hamburgers and hot dogs.
  • If garam masala is not your spice then use other spices and herbs you prefer. Try adding rosemary or thyme or smoky paprika powder. If you want to spice it up add a few drops of Tabasco sauce or add a finely chopped red/green chili into the saucepan while it’s simmering.
  • Usually if the tomatoes are ripe and aromatic you will get a wonderful flavored, really red chutney, however, if you find the flavor needs a bit of spiking add about 1/2 tablespoon of tomato paste.

Food Guide Tips:

- How healthy are tomatoes?

- What is garam masala and how can I make my own spice blend?