Roasted Tomato Chutney Recipe
This roasted tomato chutney is a summer preserve staple, with garlic and herbs it makes a stunning, intensely flavourful chutney.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Mason jar
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Ladle
- Kitchen scale
- Spoon
- Mixing bowl
Ingredients
- 500g cherry tomatoes or larger tomatoes, cut into 3cm chunks
- 1 bulb of garlic
- 2 sprigs of rosemary
- 3 dates, pitted
- ½ tsp coriander seeds
- ½ tsp garam masala or mixed spice
- ½ tsp nigella seeds (optional)
- A small thumb of ginger
- A pinch of other garden herbs, like fennel or thyme (optional)
- Approx. 150g sugar (golden caster or brown sugar)
- Approx. 150ml apple cider vinegar or white wine vinegar
- A pinch of sea salt
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