Tomato cranberry chutney

Published: 2023-03-12

Last Updated: 2023-12-24

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Info Amount
Prep Time 5 min
Cook Time 35 min
Yields 180 mL

Ingredients

Quantity Item
2 Tbsp olive oil
1 yellow onion, roughly chopped
2 cloves garlic, minced
1/2 tsp Kosher salt
1 large field tomato, seeded and diced
1/2 cup fresh cranberries
2 tbsp honey

Directions

  1. In a large skillet over medium, heat the oil
    1. Once the skillet is hot, sauté the onions to a blond caramelization, about 10 min
    2. Reduce the heat to medium-low and add the garlic and salt
    3. Stir and cook until fragrant, 2 - 3 min
  2. Add the diced tomatoes and cranberries
    1. Simmer on low for 20 min, until the tomatoes and cranberries take on a deep red, jammy consistency
    2. Remove from the heat to cool slightly
  3. Add the tomato-cranberry mixture and honey to a food processor
    1. Pulse until everything is well incorporated but still slightly chunky
    2. Taste and season with more salt, if needed

References & Notes

  1. Original recipe: Peak Season
  2. If you are not using your chutney right away, it can be stored in a sealed container in the refrigerator for up to 2 weeks