Smoked Tomato Chutney
A deep, smoky tomato chutney made from cold-smoked tomatoes with balsamic vinegar and spices.
Ingredients(for 0.5 kg)
Instructions
Smoking
30 MinutenHalve the tomatoes, place on a rack in the smoker at 80°C with cherry wood and smoke for 30 minutes until the skin starts to peel.
Preparation
10 MinutenPeel the smoked tomatoes and coarsely dice. Finely chop the red onions and garlic.
Sautéing
5 MinutenSauté onions and garlic in a pot with a little oil over medium heat until translucent, then briefly toast the smoked paprika and chili flakes.
Simmering
40 MinutenAdd tomatoes, balsamic vinegar, brown sugar and salt, bring to a boil and simmer on low heat for 40 minutes until thickened, stirring occasionally.
Filling
5 MinutenFill the hot chutney into sterilized jars, seal and let cool.
Pro Tip
Use cherry or apple wood chips when smoking the tomatoes for a fruity-smoky depth.
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