Tomato and Black Garlic Chutney.

Tomato and Black Garlic Chutney.

Tomato and Black Garlic Chutney might not be the most attractive thing to look at. But that flavour is simply to die for!

2 lbs organic, ripe tomatoes, cored, skin on, roughy sliced

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 teaspoon ground cumin

1/2 teaspoon red chilli flakes

8 black garlic cloves, sliced finely



Place all ingredients (apart from salt) in a wide pan/saucepan and simmer uncovered for about 1 hour until most of the runny moisture has evaporated and you’re left with a jam consistency mixture.

Remember to stir it now and again.

Season with salt to taste.

Serve cold or warm. Store refrigerated for up to 10 days or freeze for up to 3 months.

Thank you to Justyna of Garlic Matters for creating this recipe for us. For more delicious recipes featuring garlic and Balsajo please visit her blog.