Tomato Onion Chutney

Name: Tomato Onion Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 2 Tbsps agave nectar or honey; 1 teaspoons freshly ground black pepper; 59 milliliters champagne vinegar; 1 teaspoon kosher salt; 59 milliliters extra-virgin olive oil; 4 ripe tomatoes, preferably red beefsteak, cored

You can never have too many condiment recipes, so give Tomato Onion Chutney a try. Watching your figure? This gluten free and vegan recipe has 237 calories, 1g of protein, and 18g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 3. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of kosher salt, olive oil, champagne vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Bring a pot of water to a boil. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes

Ingredients you will need

Ice

Water

Equipment you will use

Bowl

Pot

Using a paring knife, cut a little cross mark on the bottom of the tomatoes. Immerse them in the boiling water for 15 to 30 seconds, until the skin starts to peel away. Using a slotted spoon, remove the tomatoes from the pot and transfer to the ice bath to cool quickly and stop the cooking process. Peel the tomatoes with your hands or a paring knife.

Ingredients you will need

Tomato

Water

Ice

Equipment you will use

Slotted Spoon

Knife

Pot

Cut them in half and squeeze out the seeds. Coarsely chop the tomatoes and set aside. You should have roughly 3 1/2 cups

Ingredients you will need

Tomato

Seeds

Put a large skillet over medium heat and coat with the oil. When the oil is shimmering, add the onions. Cook, sitrring occasionally, until they soften slightly and get a little bit of color, about 5 minutes

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the tomatoes and cloves and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to break down and release their liquid, about 10 minutes.

Ingredients you will need

Salt And Pepper

Tomato

Clove

Add the vinegar and agave. Continue to cook, stirring often to prevent burning, until the liquid has evaporated and the chutney is think, about 5 minutes. The chutney will keep covered in the refrigerater for up to 1 week

Ingredients you will need

Chutney