BLACK GARLIC & TOMATO CHUTNEY

SERVES: 4

PREP TIME: 10 minutes | COOK TIME: 1 hour

INGREDIENTS

1kg ripe organic tomatoes, cored and roughly chopped (skins on)

2 tbsp balsamic vinegar

1 tbsp brown sugar

1 tsp ground cumin

½ tsp red chilli flakes (adjust to taste)

8 cloves The Original Black Garlic, finely sliced

Salt, to taste

METHOD

Place the tomatoes, balsamic vinegar, brown sugar, cumin, chilli flakes, and black garlic into a large saucepan. Do not add salt yet.

Bring to a gentle simmer over low heat. Cook uncovered for about 1 hour, stirring occasionally, until the chutney thickens to a jam-like consistency and most of the moisture has evaporated.

Once thickened, season with salt to taste. Allow to cool, then spoon into a sterilised jar. Store in the fridge and use within 2 weeks, or follow proper canning methods for longer shelf life.

Recipe by Justyna, Garlic Matters.

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