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

  1. Combine oil, shallot, garlic, paprika, salt, and pepper flakes in medium bowl. Microwave, uncovered, until shallot has softened, about 1 minute.

  2. 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.

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