Tomato & Mustard Seed Chutney

Cutting out refined sugar isn't just all about chocolate & sweet things. It's also about sauces, chutneys the things that can break or make a meal. So I was extremely delighted when I managed to make a tomato chutney that tastes rather good but without using any refined sugar. It also seems to be a lot easier & quicker to make than traditional chutneys. Sometimes the words making chutney can sound rather complicated & time consuming. This one is neither I assure you. Do make sure you use good quality flavoursome tomatoes, I prefer using the small cherry ones. It's great to have this chutney in the fridge to liven up a salad or veggie burger. Especially good with nut cheezes.....if you've never tried them give them a go.

Ingredients









1 Red onion chopped

1 Tablespoon olive oil

1 Tsp Mustard seeds

400g Tomatoes...I prefer using cherry ones

1 Apple chopped with the skin left on

2 Tablespoons Tomato puree

1 Teaspoon himalayan rock salt

Freshly ground black pepper

1/4 Cup Apple cider vinegar

1/2 Cup chopped dates

1 Clove garlic finely chopped

3 Tablespoons Rice malt syrup

method




Put the mustard seeds and oil in a pan and cook gently for a minute or so till the seeds begin to pop, then add the rest of the ingredients & stir & get some heat in it. Then when its boiling put the lid on & simmer for about 10 to 15 minutes till soft. Leave the lid off & continue to cook & stir for about 10 to 15 minutes till its all thickened up. Adjust seasoning if necessary. Allow to cool then store in the fridge.

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