Spicy Tomato Shallot Chutney - The Vegan Eskimo


Spicy Tomato Shallot Chutney - The Vegan Eskimo


I just adoooore this chutney, I can eat it with a spoon, no kidding. I wonder why a tomato onion chutney is not as popular as the mango chutney? Anyways, this is a must try !

Note that the small red chilies can vary a lot in heat, depending on the ripeness, season and where it came from. The variety used in this recipe is the ordinary supermarket chili we all have seen: Chili de árbol or also called Bird’s beak chili.

Sometimes they’re really NOT that hot, more like spicy bell peppers and I can snack them, other times just one chili is enough for a whole dish, taste them first, see how much you prefer. Here i got a pretty hot bunch and i used 3 chilies with the seeds. Keeping the seeds add more spice, you can also leave out the seeds and go for more chili meat.



Makes about 200 ml / 6.8 oz


Ingredients


  • 25 small cherry tomatoes (yield 3.5 dl / 1½ cup when halved)
  • 2 shallots
  • 4 garlic cloves
  • 5 tablespoons granulated sugar
  • 2 tablespoons sunflower oil
  • 2 tablespoons balsamico
  • 1-5 small red chilies (to taste)
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Juice from ½ lime

What you will need


  • Cutting board & knife
  • 1 small pot + fitting lid
  • 1 spoon to stir
  • Measuring spoons
  • 1 stick blender (if needed)

Spicy Tomato Shallot Chutney - The Vegan Eskimo


Spicy Tomato Shallot Chutney - The Vegan Eskimo


Spicy Tomato Shallot Chutney - The Vegan Eskimo


Spicy Tomato Shallot Chutney - The Vegan Eskimo


Instructions


  1. Chop the cherry tomatoes in half. Add to the pot.
  2. Peel and finely chop the shallots and garlic, add to the pot.
  3. Finely chop the red chilies, use as many as you’re comfortable with, I used 3 with seeds (seeded for extra spice, deseeded for less spice). Add to the pot with the sugar, oil, balsamico, ginger, salt and pepper.
  4. Turn the heat on high and bring to a simmer. Stir on occasion.
  5. When brought to a simmer turn the heat on low and put a lid on the pot. Simmer for about 40 minutes, stirring occasionally.
  6. Add in juice from ½ lime.
  7. Depending on how you like the texture of your chutney you can blend it with the stick blender. Chunky = don’t blend. Medium chunky = blend half. Smooth cream = blend all. I blend this to medium chunky, but do as you prefer.
  8. When texture is as desired, turn off the heat and set aside with the lid half off. Let cool completely down.
  9. Sterilize one glass container / mason jar / other container. If used glass pour over boiling hot water on the glass in the sink. Let rest for a few minutes. Be careful not to burn yourself when emptying for water. Let dry completely.
  10. When fully dry add in the cold chutney. Keep refrigerated. Can be enjoyed as a side dish with various Indian curries, in sandwiches, wraps, eaten with Pakoras, pappadums, chapati or Onion Bhajis.

Enjoy !


 Spicy Tomato Shallot Chutney - The Vegan Eskimo


 Spicy Tomato Shallot Chutney - The Vegan Eskimo


 Spicy Tomato Shallot Chutney - The Vegan Eskimo