Sour Cherry Tomato Chutney

Tomato chutney is going to be your new favorite thing to put on everything. You can put it on sourdough, meat, sandwiches, serve with a charcuterie board etc. And making your own at home is so unbelievably easy and satisfying.

I love making a big jar of condiments to have in the fridge for the week.

What you need:

2 cups cherry tomatoes

2 cups sour cherries

1 cup diced shallot

2-3 tablespoons of fresh minced ginger

1 small mild spice poblano pepper

A splash of apple cider vinegar

1 heaping spoonful of Molasses

2 tablespoons of Muscavado sugar

Juice of 1 lemon

Half of a cinnamon stick

5 cloves

1 all spice berry

1 small star anise

Thyme

2 tablespoons salt

Fresh ground pepper

How to make it:

Blend your spices up and add them to your pan with about 2 tablespoons of butter. I just got the Cuisinart spice grinder and am obsessseddd. I’m never buying pre ground spices again lol. Linked here and on my Amazon storefront in the Kitchen Tools board.

Sauté your diced shallot in butter until slightly caramelized. Add in the minced ginger, diced poblano, halved cherry tomatoes, molasses, and muscavado sugar. Stir and let simmer for a few minutes.

After the tomatoes look like the skins are cooked down add a splash of apple cider vinegar, juice of a lemon, salt and pepper.

Get a clean jar (I use weck they’re great for things like this—linked here) and spoon your chutney in.

Store in the fridge and use within 2 weeks if you’re not canning it.

Hope you enjoy this late summer condiment as much as I do!

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