Ingredients:

  • 2 lbs cherry tomatoes, halved
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar, packed
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp cumin seeds
  • 1/2 tsp red chili flakes
  • 1/4 tsp ground cinnamon

Instructions:

  1. Heat olive oil over medium heat. Add cumin seeds and sauté until they sizzle and smell nutty.
  2. Stir in the diced onion and cook until the edges become translucent and golden.
  3. Add minced garlic and grated ginger, sautéing for another 60 seconds until fragrant.
  4. Toss in the halved cherry tomatoes. Increase heat slightly until the tomatoes soften and burst, releasing their juices. Gently press stubborn tomatoes with the back of a spoon.
  5. Stir in the brown sugar, apple cider vinegar, sea salt, cinnamon, and red chili flakes.
  6. Reduce heat to low and simmer uncovered, stirring occasionally, for 40-50 minutes until the liquid is reduced by half and the chutney is thick, syrupy, and mahogany-colored.