Sweet Tomato Chutney
Servings: 1 pint
Ingredients
- 3 g cumin seeds (1 1/2 tsp)
- 5 g smoked paprika (2 tsp)
- 5 g sea salt (1 tsp)
- 3 g fennel seeds (1 1/2 tsp)
- 25 g extra-virgin olive oil (5 tsp)
- 1 shallot, finely diced
- 1 red chili, seeds removed and finely diced
- 10 g ginger, minced
- 1 clove garlic, smashed to a paste
- 14 ounces canned plum tomatoes
- 150 g brown sugar (3/4 cup, packed)
- 75 g red wine vinegar
Instructions
- Place cumin seeds in a medium saucepan over medium heat and toast until fragrant, about 3 minutes.
- Transfer seeds to a spice grinder and grind into a powder. Combine with smoked paprkia, salt, and fennel seeds in a small bowl. Set aside.
- Heat oil in saucepan over medium heat. Add shallot and fry until translucent, about 1 minute. Add red pepper, ginger, and garlic and fry for an additional minute.
- Stir in spice mixture, then add tomatoes. Bring to a simmer and cook, uncovered, until tomatoes are soft, about 20 minutes.
- Add brown sugar and vinegar and continue to simmer until reduced and thickened, 45-60 minutes.