- Prep in 20 minutes
- Cook in 1 hour 15 minutes
Christmas is the time of cheese with my family, it could be due to the fact that a good proportion of them have fallen under significant French influence or just the fact that they thoroughly enjoy making our house smell like old feet…
Either way cheese requires chutney and chutney/jam/relish usually = sugar laden so obviously something superbly tasty and yet totally healthy was required to complement aforementioned fromage.
Tomatoes have a wonderful natural sweetness about them which roasting only enhances (it also removes the water content which aids in the jam like consistency of the finished product). The chilli adds a fiery kick to cut through the richness of whatever you choose to pair it with (meat, veggies or pulses work wonderfully if like me you aren’t a cheese enthusiast) and the warming spices as a festive feel making it perfect for this time of year.
- Makes 8-10 200ml Jars
- Sugar Free
- Superbly Tasty
- Deliciously Festive
3 large red onions
4 cloves garlic
2 fresh red chillies
1 1/2 tsp ground coriander
1 1/2 tsp ground cinnamon
1 tsp freshly ground nutmeg
1/2 tsp cayenne pepper
1 1/2 tsp red pepper flakes
1 1/2 tsp pink Himalayan salt
2 tsp dried oregano
1 1/2 tbsp apple cider vinegar
1 tbsp coconut oil
Preheat the oven to 200°C.
Use a piece of kitchen towel to spread a thin layer of coconut oil over 2-3 large baking sheets (not entirely flat ones – the tomatoes will release juices as they roast so make sure the trays have raised edges). Cut the tomatoes in half and lay them cut side down on the baking sheets. Roast in the oven for 35-45 minutes until soft and the juices have become slightly sticky.
Meanwhile finely dice the onions and add to a large stock pot/saucepan with the tablespoon of coconut oil. Sauté on a low heat for 15-20 minutes, stirring occasionally, until golden and caramelised. Grate or crush the garlic and finely dice the chillies (remove the seeds if you wish) and leave to one side.
Add the ground coriander, cinnamon, nutmeg, pepper flakes and cayenne pepper then stir well and sauté for a further 3-4 minutes to slightly cook the spices out (this allows them to release their full flavour but be careful not to catch them as if they burn they will become bitter.) Then add the garlic and chillies and cook for a further 5 minutes.
Add the tomatoes with all the juices from the roasting trays, the oregano, salt and apple cider vinegar, slowly bring to a gentle simmer and use a wooden spoon to break up the tomato flesh into largish chunks.
Leave to bubble away gently for 30 minutes until reduced and jammy in consistency, stir occasionally to avoid anything catching on the bottom of the pan then leave to cool.
Decant into sterilised jars (pop through the dishwasher or use boiling water) with tight fitting lids.
The chutney will keep for 3 months (unopened) in a cool cupboard but should be refrigerated once opened and used within a month.