Spring has sprung, and I’m loving it!
The weather is perfect for hanging outdoors with friends and family, and when friends and family gather, we have to have good food in the mix. Since it was an impromptu gathering we scoured the fridge and pantry, kinda like a TV game show where you have to use only what you have available to create a meal.
Lucky for everyone, earlier I had made a batch of OMG awesome Roasted Tomato Chutney, this stuff is absolutely fantastico.
You can pair it with just about anything you want – Mixed it with soup, with a bowl of veggies, pasta salad, or simply on grilled toast, it makes a great appetizer.
We grilled some baby zucchini, red pepper and shitake mushrooms and got creative.
Some topped a bed of greens with grilled shitake and chutney, while the rest of us, me included, made sandwiches.
Load those grilled veggies with some Roasted Red Pepper Chutney and whatever else you like, and you will have yourself the most delectable, beautiful sandwich.
A beautiful work of art, don’t you agree!
Roasted Tomato Chutney
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Prep Time: 5 mins -
Cook Time: 40 mins
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Total Time: 45 mins
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Yield: 24
Print Recipe
Pin RecipeIngredients
- 1 lb cherry tomatoes
- olive oil
- ½ cup chopped onions
- ¾ cup chopped carrots
- 3 cloves crushed garlic
- ½ cup apple cider vinegar
- 3 tablespoons fresh lemon juice
- ½ teaspoon, cinnamon
- 2 tablespoons brown sugar
- sea salt to taste
- red pepper flakes (optional)
Instructions
- Pre-heat oven to 350 degrees, brush washed and dried tomatoes with olive oil.
- Place tomatoes on a shallow baking pan and place in heated oven and roast for 20 to 25 minutes, until they are soft, toss occasionally to avoid sticking.
- While tomatoes are roasting, sauté onions and carrots in a sauce pot with 1 tablespoon olive oil until they have started to soften.
- Add in garlic and continue to sauté until garlic becomes fragrant, about 1 minute.
- Add in vinegar, lemon juice, cinnamon, brown sugar, roasted tomatoes and a dash of sea salt.
- Reduce heat to a simmer and continue to cook until mixture thickens, about 15 to 20 minutes. Stir occasionally to avoid sticking.
- Taste and season with more salt as needed and add a dash of red pepper flakes if you like a bit of heat.
- Transfer to glass container for storage.
- Enjoy with just about anything you like.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 22
- Sugar: 2
- Sodium: 63.9
- Fat: 1.2
- Saturated Fat: 0.2
- Carbohydrates: 2.8
- Fiber: 0.4
- Protein: 0.3
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Hi Celeste! This looks so delicious and your photos are amazing! What lens do you use?
Thank you Ashley, that means a lot to me for you to comment on my photography. When I finally upgraded to a DSLR, I purchased a Canon and the EF 50mm f/1.8 II was recommended for the type of shots I would be taking. A few weeks ago I unfortunately broke my lens in the middle of a photo shoot and had to drive all over town to find a new one. However,it seems to me that the new lens takes much better shots.
This look delicious! Your photos are truly stunning. May I ask what kind of camera you use with your new lens? Thanks!!!
★★★★★
Thanks for stopping by Helyn, I am currently using an entry level Canon EOS Rebel T3 with a 50mm 1:1.8 lens. I so want to upgrade, but that takes time.
Thanks, Celeste! You’re very talented!!
Yum!! This looks delicious, easy to make and budget friendly! How long will it last in fridge and is there a sugar free sub for the brown sugar?
Thanks Robin,
It should last about 2 months in the fridge, if it last that long. You may want to try date paste mixed with a small bit of water in place of the brown sugar.
I can slather this on just about everything. I’m in the process of changing my way of eating AGAIN and re-visiting my old vegetarian/pescitarian ways of eating. This will definitely be in high rotation.
I’m glad you like it, it is some really good stuff.
This looks great! I can’t wait to try this!
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It’s tasty, I hope you enjoy it.
Thanks for stopping by Mary.
I am literally drooling…I love chutney…and this roasted tomato must be wonderful! Love the recipe and great photos!
It’s really wonderful on just about everything. Thanks and enjoy!
Hello gorgeous! I love seeing your masterpieces.Thank you for bringing such great things to our party. Pinned and tweeted. I hope to see you on Monday at 7 pm.. Lou Lou Girls
Just made this – delicious! I accidentally used half a tablespoon of cinnamon instead of half a teaspoon but still tastes great! Going to use the chutney on work lunches this week, yum! Thanks for a great recipe 🙂
It is good stuff isn’t it, I’m glad you like it. Thanks for visiting my blog.
I made this exactly according to the recipe, but was not too happy with the outcome.
The vinegar was so strong that my eyes were burning as I was stirring it. Overpowered everything.
I used the 1/2 cup as the recipe stated, cider vinegar, so not sure what happened…
;(
Val, I’m so sorry to hear that it did not work for you. I would suggest cutting back on the amount of vinegar, if you are like my daughter you may have a very tolerance for the acidity level of apple cider vinegar. I would add the vinegar 1 tablespoon at a time until it is to your liking.
This looks yummy! I’d like to serve crackers and a cheese spread topped with this chutney recipe. What cheese spread would you recommend (or what’s photographed on the crackers topped with chutney).? Thanks in advance!
Thanks Ellen, I like to use goat cheese or cream cheese and for vegan I use a vegan cream cheese.