Balsamic Cherry Tomato Chutney Recipe

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Balsamic Cherry Tomato Chutney Recipe

This deep flavoured and rich Balsamic Cherry Tomato Chutney recipe is extremely simple to make and absolutely delicious to eat! It's great for gifting, adding to sandwiches, serving with a cheese board or maybe you just want to go straight in with a spoon?!

5 from 3 votes

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings ml (approx)

Author Chloe

Equipment

Ingredients

100 g White Onions
750 g Cherry Tomatoes
250 g Apple
150 ml Balsamic Vinegar
100 g Light Brown Sugar
½ tsp Sea Salt Flakes
50 ml Water

Instructions

Finely chop roughly 100g White Onion.
Halve 750g Cherry Tomatoes. If you want a less chunky chutney, cut them into quarters instead - I find this too tedious!
Finely chop 250g Apple – do not include the core but there is no need to peel. Do this prep last to avoid the apple discolouring.
Add the chopped onion, apple and the tomatoes to a large saucepan.
Add 150ml Balsamic Vinegar, 100g Light Brown Sugar, ½ tsp Sea Salt Flakes and 50ml Water.
Place on a medium high heat and keep stirring until the mixture starts to boil.
Turn the heat down so it is just simmering and cook for around 30 minutes.
Give it a stir every 5 or 10 minutes to make sure nothing is sticking. It is a good idea to keep a closer eye on it the thicker it gets.
The chutney is ready once you can drag your spatula through and the gap doesn’t immediately fill with liquid.
If you need to, you can turn the heat up a little and continue to cook any excess liquid away until it is done.
Carefully spoon the hot chutney into jars or your preferred container.
Ideally allow a minimum of 3 days to help the flavours develop before tucking in.

Nutrition (Approx)