Fresh Tomato Chutney

Makes 2 cups

  • 2 lb. tomatoes
  • 1 cup honey
  • 1/2 teaspoon cloves
  • 2 teaspoons basil
  • 1/4 teaspoon salt, or to taste

Cut tomatoes in half and squeeze to remove most of the seeds and juice. (This may be done quickly on an orange juice reamer.) The juice may be used in sauces or soups. Cut tomatoes into small pieces and place in medium saucepan with honey, cloves and basil. Cook, uncovered, over low heat until thick, about 40 to 45 minutes. Stir occasionally. Add salt to taste. Chill. Makes 4 1/2-cup servings.

Recipe courtesy of the National Honey Board.

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