Ingredients:

  • 2 lbs cherry tomatoes, halved
  • 1 cup yellow onion, finely diced
  • 1 cup Granny Smith apple, peeled and finely diced
  • 1 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1 tsp sea salt
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced

Instructions:

  1. Place the diced onion, apple, and ginger into a heavy-bottomed stainless steel pot over medium heat. Sauté for 5–7 minutes until the onions become translucent and the apples soften slightly. Add the garlic during the last 60 seconds to prevent burning.
  2. Stir in the halved cherry tomatoes, brown sugar, and sea salt. Once the sugar has dissolved, pour in the apple cider vinegar. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  3. Simmer uncovered for 30–40 minutes, stirring occasionally, until the tomatoes collapse and the liquid transforms into a syrupy, mahogany glaze. The chutney is finished when a spoon drawn across the bottom of the pot leaves a clear trail.