Easy Roasted Tomato Chutney
This simple tomato chutney is bursting with flavor, and the perfect condiment for sandwiches, grilled meats and fish, and it makes a great bruschetta too.
Servings: 8 -10 servings
Calories: 46kcal
Equipment
- Olive Oil Dispenser
- Garlic Peeler
Ingredients
- 1 lb. cherry tomatoes
- 1/4 cup sliced red onion
- 2-3 garlic cloves peeled
- 1 chipotle pepper in adobo coarsely chopped
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat oven to 350. Place all ingredients on a large baking sheet and toss to coat.
- Cook for 40-45 minutes, or until the vegetables are tender and slightly charred. Remove from oven and cool to room temperature.
- Add to a food processor or blender and pulse until chutney reaches desired consistency.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1g | Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 36mg | Fiber: 1g | Sugar: 4g