Low-Sugar Tomato Chutney
A savory and tangy condiment that can be served as a dip, spread on a sandwich, used to top salads, or paired with grilled meat.
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Servings: 16 tablespoons
Calories: 17kcal
Equipment
- 1 Small saucepan
Ingredients
- 2 teaspoon coconut oil (sub canola or vegetable oil)
- 1/2 (about 40 g) small Vidalia onion
- 1/2 teaspoon garlic, minced
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1 14 oz can "no salt added" diced tomatos (with the juice)
- 2 tablespoons golden raisins, roughly chopped
- 2 tablespoons dried currants
- 1 teaspoon orange zest
- 1/4 teaspoon Diamond Crystal Kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup fresh flat leaf parsely, minced
Instructions
- In a medium saucepan, heat the coconut oil over medium-high heat. Add the onions and cook, stirring constantly for approximately 5 to 8 minutes until they are softened. Add the garlic and stir to combine for approximately 30 seconds or until aromatic.
- Add the sugar and vinegar and stir for a minute until the sugar begins to dissolve.
- Add the tomatoes, raisins, and currants. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon. Use the back of the spoon to break up larger pieces of tomato. The chutney should begin to darken. Allow it to reduce and thicken for 15 to 20 minutes.
- Stir in the salt, pepper, orange zest, and parsley.
- Remove from heat and allow the mixture to cool. The chutney can be stored in an airtight container in the refrigerator for up to a week. You can freeze the chutney in an airtight container or freezer zip-lock bag for up to a month. Allow it to defrost in the refrigerator before using.
Notes
Recipe adapted from Joanne Chang's Flour Too Tomato Chuney (page 146)
- If you like a little spice, add 1/2 teaspoon of paprika or chili powder.
- You can swap out olive oil for the coconut oil.
- Substitute white sugar or equal parts honey for the brown sugar.
Nutrition
Calories: 17kcal