Tomato Chutney

The tomato season is almost over here in Southern California and an excellent way to keep that summer taste during the winter is to jar your tomatoes, or make this delightful tomato chutney. My sister-in-law gave me a jar of Slogar's famous tomato chutney from Crested Butte, Colorado and it was delicious. The malted vinegar gives it an extra kick. You can flavor up your chicken or even pork, with tomato chutney. However the way I was told to eat it was with cottage cheese. You can also make extra delicious bruschetta with this tomato chutney. Yummers!

INGREDIENTS (makes about 4 cups)

• 1 Tablespoon vegetable oil
• 4 lb ripe tomatoes clean and chopped
• 1 cup Onions, chopped
• 6 oz Sugar
• 4 oz Malt Vinegar, divided
• 1 Tablespoon kosher salt
• 1 teaspoon Paprika
• 1/8 teaspoon Cayenne Pepper

Place one tablespoon of vegetable oil into a heavy bottomed saucepan. Add the tomatoes and onions and cook gently on medium-low to release the tomato juices. Simmer for 20 - 30 minutes until tender.

Add the salt, paprika, cayenne and half of the vinegar. Simmer for another 45 minutes or until chutney begins to thicken.

Add the sugar and remaining vinegar, stirring until the sugar is fully dissolved. Continue simmering until the mixture becomes thick, stirring occasionally.

Once chutney is done, let it cool completely. Pour into warmed sterilized jars, cover and label. Leave for 3 - 5 weeks to allow the flavor to mature.