Black Garlic Kitchen

Black Garlic Spiced Tomato Chutney

Tangy, spicy tomato chutney with the tamarind taste of Black Garlic.

black garlic tomato chutney

Prep: 10 mins | Cook: 1 hour approx. + reduction time | Makes: 2 x 500ml jars 

V: chutney only | Ve: chutney only

Ingredients

  • 3 tbsp vegetable oil
  • 1 tsp nigella seeds
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 dried red chillies
  • 200ml cider vinegar
  • 250g brown sugar 
  • 2 tbsp Black Garlic Paste
  • 1.5kg fresh tomatoes – skinned and chopped
  • 1 fresh red chilli – deseeded and chopped
  • 1 tsp Black Garlic Sea Salt or table salt
  • 10 cloves Black Garlic – finely sliced

Method

  • Heat the oil in a heavy based saucepan. Add all the dried spices until they sizzle and become fragrant, watching continuously to ensure the spices do not burn.
  • Pour the vinegar and sugar into the saucepan with the spices. Stir. 
  • Add the Black Garlic Paste, tomatoes and the chopped fresh chilli. Cook on a low heat for 1 hour.
  • Turn up the heat; reduce until the mixture is thick and syrupy. This may take time depending on the water content of the tomatoes. 
  • Add the salt and finely sliced Black Garlic cloves. Stir to ensure the Black Garlic is evenly distributed.
  • Spoon the Black Garlic Spiced Tomato Chutney into sterilised glass jars with fitted lids. Seal and leave to cool.
  • Refrigerate once opened.


To Serve: enjoy BGK’s Black Garlic Spiced Tomato Chutney with cheese and BGK’s Black Garlic Breads. The chutney makes an excellent condiment to have with a curry such as BGK’s Black Garlic ‘Regal’ Chicken Curry or BGK’s Black Garlic Vegan Coconut & Green Bean Curry.

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