This twist on a traditional tomato chutney recipe replaces the refined sugar with maple syrup to give it a richness in texture and taste.
1 red onion, finely chopped
500g cherry tomatoes, halved
1 red chilli, deseeded and finely chopped
2 tablespoons red wine vinegar
2 tablespoons of maple syrup
Add a splash of olive oil to a saucepan over a low-medium heat. Add onion and saute until it is soft (but not brown). Add the tomatoes and chilli and cook until the tomato breaks down. Lastly, add the red wine vinegar and maple syrup and cook for approximately 10-15 minutes until the chutney has thickened. Remove from heat and allow to cool. The chutney will keep fresh in the fridge for about 5-7 days. Alternatively, spoon hot chutney in to sterilized jars and cover with a clean cloth until fully cooled. Once cool, top with lids and store in a dark, dry and cool place. This will preserve the chutney and is great if you have an abundance of tomatoes to use. We love to serve this with organic sour dough bread, tasty cheddar and fresh thyme leaves. It is also great on baguettes with rocket, ham and Swiss cheese or served as an accompaniment to bacon and eggs for breakfast. Enjoy!