Monday, July 13, 2015

Illustrated Recipe: Tomato Chutney

For the Fourth of July, I made burgers for supper and wanted to make a few unusual sauces for them. I made a tomato chutney that tasted like a modified ketchup. It was sweeter, chunkier, and spicier (although, not hot). I liked the flavor as the apple cider vinegar and brown sugar give it sweet and sour flavors and the cinnamon gives it some depth.
Tomato Chutney
2-3 tomatoes, cored and chopped
2 T apple cider vinegar
2 T brown sugar
salt and pepper
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
3 T chopped onion

Combine all ingredients and simmer for 15 minutes until cooked down. Serve warm or refrigerate and serve cold. It's great used on burgers, hot dogs, and alongside meats.

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