Trevor's Recipe Collection
2 pounds field tomatoes or cherry tomatoes, roughly chopped
1 onion, very finely chopped
1 cup sliced dried figs
1 clove garlic, finely minced
1 tbsp finely chopped or minced ginger
1/3 cup apple cider vinegar
1 tsp mild curry powder
½ tsp sea salt
¼ tsp cinnamon
3 whole cloves
Ground pepper, to taste
1. Place all ingredients in a large, heavy-bottom pot. Bring to a boil, reduce to medium-low, cover, and cook for 30 minutes.
2. Uncover and mash ingredients gently with the back of a spoon until broken down to your likely. Leave uncovered and cook on medium-low for an additional 20 minutes, until jammy but still loose.
3. Spoon hot mixture into sterilized jars. Seal and cool completely at room temperature. Store jars in the refrigerator up to 1 month (once opened) or freeze for up to 3 months. Defrost frozen chutney at room temperature, refrigerating afterwards and using up within a month once open.
2 pounds field tomatoes or cherry tomatoes, roughly chopped
1 onion, very finely chopped
1 cup sliced dried figs
1 clove garlic, finely minced
1 tbsp finely chopped or minced ginger
1/3 cup apple cider vinegar
1 tsp mild curry powder
½ tsp sea salt
¼ tsp cinnamon
3 whole cloves
Ground pepper, to taste
1. Place all ingredients in a large, heavy-bottom pot. Bring to a boil, reduce to medium-low, cover, and cook for 30 minutes.
2. Uncover and mash ingredients gently with the back of a spoon until broken down to your likely. Leave uncovered and cook on medium-low for an additional 20 minutes, until jammy but still loose.
3. Spoon hot mixture into sterilized jars. Seal and cool completely at room temperature. Store jars in the refrigerator up to 1 month (once opened) or freeze for up to 3 months. Defrost frozen chutney at room temperature, refrigerating afterwards and using up within a month once open.