If you’re looking to spice up your cheese boards, sandwiches, or grilled meats, this Black Garlic and Tomato Chutney is your new secret weapon. Deeply savory, slightly sweet, and loaded with umami, the chutney gets its bold flavor from slow-roasted tomatoes and the molasses-like depth of black garlic. Whether you’re preserving summer tomatoes or playing with new flavors in the kitchen, this chutney is a must-make.
It’s a condiment that packs a flavor punch. Kapowza!
What is black garlic?
Black garlic are whole garlic bulbs that have been caramelizing for weeks, yes weeks. It’s not fermented, but basically ‘aged’ under low and slow heat. The nutritional value of the garlic is preserved, and the flavor it off the charts with umami deliciousness!
Black garlic has been used in many Asian cuisines for centuries! It’s great in stir-fry’s too. Don’t let the mahogany dark color of the garlic put you off, it’s not burnt. Dive in and give this sweet and savory deliciousness a try.
What does black garlic taste like?
The black color comes from the slow and low cooking process, so imagine if molasses and dates had a baby. That’s black garlic. It has a slightly bitter flavor yet sweet taste. Almost dulce de leche-like.
Don’t try and substitute your fresh garlic in a recipe. Think of black garlic as a burst of umami, it will add a richness to any soup or stew.
What to do with this delish black garlic & Tomato Chutney?
Black garlic can add so much to many everyday dishes. Try adding it to:
- Pizza – just mince and scatter
- Pasta and pasta sauces
- White Beans and Arugula
- Add to a Anne’s Cheese Toastie sammie
- Scrambled into your eggs
- Top a bagel and cream cheese with some minced black garlic
- Add to your charcuterie board (yes please!)
- Use as a sauce on grilled or broiled meat or chicken
- Use instead of ketchup on meatloaf
- Spoon onto roasted sweet potatoes or squash
- Serve with some store-bought samosas
You get the idea, right?!
Black Garlic & Tomato Chutney
- Prep Time: 20
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 3 1/2 cups
- Category: Sauces
- Method: Stovetop
- Cuisine: American
Description
Black Garlic & Tomato Chutney is the kind of condiment that transforms anything it touches, elevating everyday dishes into something just a little more special.
Ingredients
- 2 tablespoons olive oil
- 1 large (about 2 cups) red onion, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chili flakes
- 10 cloves black garlic*, minced
- 2 1/2 lbs. ripe tomatoes (preferably organic), cored, skin on, cut into rough 1/2" chunks
- 2 teaspoons kosher salt (affiliate link)
- Fresh cracked black pepper to taste
Instructions
- Place a Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and onions. Sauté for about 5-7 minutes. There is no need to brown; just get them soft and translucent. Add the chili flakes, cumin, coriander, and brown sugar. Stir to bloom the spices, about 3 minutes. Toss in the tomatoes and add the balsamic, black garlic, kosher salt (affiliate link), and pepper.
- Simmer uncovered for about one hour until most of the moisture has evaporated and you’re left with a jammy consistency. Stir it every so often and use a wooden spoon to break up the tomatoes.
- Taste and season with salt and more vinegar if needed. Let the chutney cool completely and spoon it into a jar; the chutney will last in the fridge for about two weeks.
Notes
*Black garlic can be found online, but if you are local to Minnesota, Hummingbird Farm also makes and sells it online and at many farmers’ markets.
Leave a Reply