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
Units
Scale
- 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.