Smoky Tomato Chutney
(from 226-2tone’s recipe box)
Makes about 2 cups
Don’t worry if the mixture seems loose after cooking. It will thicken as it cools.
Source: Cook's Country October/November 2012 (CC and CI collection) (from RecipeThing user Bethany)
Ingredients
- 1 tablespoon vegetable oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 2 (14.5-oz) cans diced tomatoes, drained and patted dry
- 1/4 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh parsley
Directions
-
Combine oil, shallot, garlic, paprika, salt, and pepper flakes in medium bowl. Microwave, uncovered, until shallot has softened, about 1 minute.
-
Stir tomatoes, sugar, and vinegar into shallot mixture. Microwave until liquid is thick and syrupy, about 8 minutes, stirring once halfway through cooking. Cool to room temperature and then refrigerate until chilled. Stir in parsley and serve.