My Tomato Chutney

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I’m a huge fan of tomatoes, I absolutely love them but I ate a lot of sorbets for dinner lately and my stock of tomatoes was fading…
In order not to waste them I decided to prepare something a bit different, that my granny really (really) liked: a tomato chutney! I used to eat it on grilled cheese before but even on some vegan cheddar is absolutely gorgeous!

Reading here and there….What is a chutney? Chutneys originated in Northern India and were initially brought back to England and France as luxury goods in the eighteenth century and then later adapted.
The word ‘chutney’ is, itself, an adaptation of the Indian chatni. ‘Chatni’ is derived from the Hindi verb chatna which literally means ‘to lick’ and represents the lip-smacking sound made on eating something tasty (such as a chutney is meant to be)…

Ingredients:
500g red onions, finely sliced
1kg tomato, chopped
4 garlic cloves, sliced
1 yellow chilli, chopped
4 cm piece ginger, peeled and chopped
250g brown sugar
2 tbsp salt
150ml apple cider vinegar
5 cardamom Seeds
1 glass red wine (I used a rosé…)
½ tsp paprika
Put all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hour, bring to a gentle boil so that the mixture turns dark, jammy and shiny. Put the tomato mixture in a blender and whisk for 30 seconds. Place into glass jars (sterilised) and allow to cool before covering. You can keep your chutney jars in the fridge for more or less 6 weeks .

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