Sweet, tangy and slightly spicy

Makes: approx. 1 cup | Time: 1h 10min

Savoury tomato jam, great to accompany any cheeseboard or a savoury breakfast. Perfect on toast for a light lunch or to jazz up your appetizers (e.g. as a dip for mozzarella sticks or gresini).

Ingredients

• 1 tbsp olive oil
• 1 shallot (finely diced)
• 2 tsp garlic (minced)
• 4 tomatoes (diced)
• 1/3 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 tsp ground ginger
• 1/2 tsp ground cumin
• 1/2 tsp red chili powder
• 1/2 to 1 tsp salt (adjust to taste)

Method

1. Finely dice shallot and mince or grate garlic.
2. Heat olive oil in a saucepan over medium heat. Add shallots and sweat until soft (about 2 min). Do not brown.
3. Add garlic and cook for another 20sc until fragrant.
4. Add tomato, sugar, vinegar, ginger, cumin, chili and salt. Stir to combined.
5. Simmer over medium to medium-low heat for 1h, stirring every 15min. The chutney will reduce to a jammy consistency. It will thicken a bit further when cooling.
6. Remove from heat and let cool at room temperature. You can also press the chutney a with the back of a spoon to break down any large chunks.