Tomato Chutney

2/3 cup sherry vinegar
1 cup apple cider vinegar
1/2 cup sugar
1 tsp kosher salt
2 tsp yellow mustard seeds
1/2 tsp freshly ground black pepper
1/2 tsp red chile flakes
1 1/2 lbs heirloom tomatoes
peeled and seeded
1 whole orange bell pepper
seeded and diced finely
1 half red bell pepper
seeded and diced finely
3/4 cup yellow onion
finely diced
  • heavy saucepan
The chutney can be used on fish, chicken, meat, veggies, soups, etc. The flavor is simply spectacular and, of course, depends on the quality of tomatoes used. It’s one of those dishes where you “close your eyes and smile” when you taste it.
Bring the vinegars, sugar, salt, mustard seeds, pepper, and chili flakes to a boil in a heavy saucepan.
Stir in the tomatoes, bell peppers, and onions.
Simmer mixture slowly giving it a quick stir maybe every 15 minutes until reduced to 2 cups.