Tangy Tomato & Pepper Chutney
A one-hour wonder that’s vegan, gluten-free, and bursting with bold flavor. Perfect for late-summer harvests and cozy fall spreads.
Ingredients
- 4 ripe tomatoes
- 1 large red bell pepper
- 1 small hot pepper (important: remove seeds to reduce heat)
- ¼ cup apple cider vinegar
- ¼ cup brown sugar (a little more if it’s too hot to taste!)
- 1 tsp molasses
- ½ tsp ground ginger
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp sea salt
- Pinch of ground cloves
- Optional: add some orange zest for extra zing!
Instructions
- Roughly chop all vegetables.
- Combine everything in a large pot.
- Boil with the lid cracked for 30 minutes.
- Uncover and boil on high for 10 more minutes to reduce liquid.
- Cool and jar. Refrigerate and enjoy—no canning required! Lasts about a week or two refrigerated.
Serving Ideas
- Spoon over crusty French Bread or bruschetta
- Use as a bagel schmear or cheese board companion
- Stir into rice or pasta, hot or cold
- Pair with grilled meats or roasted veggies
- Eat it like chunky tomato soup (yes, really!)
