NewsTomato Recipes

Piccolo Cherry Tomato Chutney

By November 14, 2017 No Comments

Servings: Makes 2 small jars, and will keep for 1 month.

  • Dash of olive oil
  • 2 shallots, finely chopped
  • 120ml apple cider vinegar
  • 50g golden caster sugar
  • 3 whole cloves
  • 1 punnet Piccolo cherry tomatoes
  • 1 tbsp. tomato purée
  • 20g raisins
  1. Heat the olive oil in a saucepan and fry the shallots until softened.
  2. Add the vinegar, sugar and cloves.
  3. Cook until thickened into a syrup and discard the cloves.
  4. Remove the piccolos from the vine and add them to the vinegar mixture along with the tomato purée and raisins.
  5. Cook on a low heat until the tomatoes are softened, but still retaining shape – about 15 minutes.
  6. Transfer to sterilised jars and allow to cool before covering.