Try our Maple Syrup Tomato Chutney Recipe, a fresh take on a classic chutney dish.
Welcome to this delicious and easy-to-make recipe for homemade tomato chutney made with maple syrup. This recipe is the perfect balance of sweetness and tanginess, making it a great addition to any meal. Not only is it delicious, but it’s also a great way to use up any excess tomatoes you may have on hand. The red onion, red chili, red wine vinegar and maple syrup used in this recipe all add unique and complementary flavors to the dish, making it a perfect complement to any dish.
Whether you are looking to add a new condiment to your pantry or simply looking for a new way to use up your tomatoes, this recipe is perfect for you. So, let’s get started and make this delicious and easy-to-make recipe that you and your family will love!
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 sauté 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!
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Beautiful and simple! I love it!!! Will try this once the tomatoes are prime at my farmers market! Thanks!
interesting!! will try this!!
This sounds amazing! I love these little tomatoes and grow hundreds of them. So glad for another recipe to use them up!
Nice blog and lovely pictures you post over here at ELE 🙂
Oh, and I like your recipes! Simple, yet delicious.
Thank you Frida!
I am making this today! I love tomato chutneys and this will absolutely rock a leg of lamb to its very shank! Thanks for the recipe.
Sounds wonderful! Let us know how it turns out!
I changed your recipe a bit by adding a heap of ginger and some mustard seeds. It’s really tasty right after I made it…we’ll see what tomorrow brings. Thanks.
That sounds great! We will have to try your version too
Hope it worked out great!
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It actually doesn’t happen all that often that each ingredient of a recipe inspires me, yet that is how I feel about this chutney!! Got to try it 🙂
Thank you! Hope you love it
Gorgeous and looks delicious!
Your recipe sounds great and the photos are lovely.
Question: do you leave the skin on the tomatoes?
Maple syrup goes with everything but I haven’t tried it with tomatoes…yet…
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