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May 2, 2015 - A low carb green tomato chutney that will make everything taste better! Spicy, salty, tangy and sweet, this low carb condiment hits all the right notes!
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Put half the tomatoes into a processor with the chillies, garlic, ginger and lemongrass. Whizz to a purée, then transfer to a heavy-based pan with the rest of the tomatoes. Add the star anise, sugar and vinegar. Bring to the boil, reduce the heat and simmer for 50 mins, until the chutney is thickened.
Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture. Turn off the heat and leave it in the pan to cool.
Here’s why you can trust us. This easy tomato chutney is a tasty preserve that will go wonderfully with a variety of dishes such as cheese and biscuits, or delicious cold meats... Infused with onion, garlic, red wine vinegar, and ginger, this easy tomato chutney recipe is oozing with flavour.
Chutney is a kind of sweet and sour jam that can revolutionize your senses, perfect for spicing up your most potent dishes. 1/2 cup apple cider vinegar (Or apple cider vinegar). If you really like the sour point, add 1 / 2 cup more.1