Eat: Maple Syrup Tomato Chutney

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Fresh Tomatoes
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Maple Syrup Tomato Chutney with Cheddar and Fresh Thyme

This twist on a traditional tomato chutney recipe replaces the refined sugar with maple syrup to give it a richness in texture and taste.

Ingredients

1 red onion, finely chopped
500g cherry tomatoes, halved
1 red chilli, deseeded and finely chopped
2 tablespoons red wine vinegar
2 tablespoons of maple syrup
Olive oil

Add a splash of olive oil to a saucepan over a low-medium heat. Add onion and saute until it is soft (but not brown). Add the tomatoes and chilli and cook until the tomato breaks down. Lastly, add the red wine vinegar and maple syrup and cook for approximately 10-15 minutes until the chutney has thickened. Remove from heat and allow to cool. The chutney will keep fresh in the fridge for about 5-7 days. Alternatively, spoon hot chutney in to sterilized jars and cover with a clean cloth until fully cooled. Once cool, top with lids and store in a dark, dry and cool place. This will preserve the chutney and is great if you have an abundance of tomatoes to use. We love to serve this with organic sour dough bread, tasty cheddar and fresh thyme leaves. It is also great on baguettes with rocket, ham and Swiss cheese or served as an accompaniment to bacon and eggs for breakfast. Enjoy!

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16 Comments Add yours

  1. Pamplemousse says:

    Beautiful and simple! I love it!!! Will try this once the tomatoes are prime at my farmers market! Thanks!

    Liked by 1 person

  2. Moshi Moshi says:

    interesting!! will try this!!

    Liked by 1 person

  3. This sounds amazing! I love these little tomatoes and grow hundreds of them. So glad for another recipe to use them up!

    Liked by 1 person

  4. fridaspeach says:

    Nice blog and lovely pictures you post over here at ELE 🙂
    Oh, and I like your recipes! Simple, yet delicious.

    Hugs
    Frida

    http://www.fridaspeach.wordpress.com

    Liked by 1 person

  5. I am making this today! I love tomato chutneys and this will absolutely rock a leg of lamb to its very shank! Thanks for the recipe.

    Liked by 1 person

    1. Sounds wonderful! Let us know how it turns out!

      Like

      1. I changed your recipe a bit by adding a heap of ginger and some mustard seeds. It’s really tasty right after I made it…we’ll see what tomorrow brings. Thanks.

        Liked by 1 person

      2. That sounds great! We will have to try your version too

        Like

    2. Hope it worked out great!

      Like

  6. It actually doesn’t happen all that often that each ingredient of a recipe inspires me, yet that is how I feel about this chutney!! Got to try it 🙂

    Liked by 1 person

    1. Thank you! Hope you love it

      Like

  7. Gorgeous and looks delicious!

    Liked by 1 person

  8. Deborah says:

    Your recipe sounds great and the photos are lovely.
    Question: do you leave the skin on the tomatoes?

    Liked by 1 person

  9. kvjinc says:

    Maple syrup goes with everything but I haven’t tried it with tomatoes…yet…

    Liked by 1 person

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