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Tailgate Chutney

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Tailgate Chutney

Prep Time:10 minutes
Cook time:40 minutes

Yield: about 1 heaping cup of chutney

1 tablespoon olive oil
2 medium onions, thinly sliced and cut into half moons
1/2 teaspoon celery seeds
1 teaspoon mustard seeds
14 oz. chopped tomatoes (about 2 medium tomatoes, peeled)
1 red bell pepper, chopped
1 tablespoon red wine vinegar
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
1/8 teaspoon ground allspice
1 pinch cayenne pepper
1/2 teaspoon salt, plus one pinch

Heat oil in a skillet over medium until shimmering. Add onions and stir to coat with oil. Saute until onions are soft and translucent, about five minutes. Add celery seeds, mustard seeds and a pinch of salt. Turn heat to simmer (low), and cover. Cook for 30 minutes, checking occasionally to make sure they don’t burn.

Turn heat to medium. Add tomatoes and bell peppers, stirring to mix with the onions. Cook until the vegetables begin to sizzle. Add vinegar and sugar. Stir well. Continue cooking until the liquids reduce and the sauce has begun to thicken. Add cinnamon, paprika, allspice, cayenne and 1/2 teaspoon salt. Stir and continue cooking until chutney is nice and thick. Remove from heat and cool. Use immediately or refrigerate.