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cardamom tomato chutney

After last Wednesday's fun twitter conversation hosted by feedfeed and sponsored by Muir Glen Organic tomatoes, this Spicy Cardamom Tomato Chutney had to be done!


1 red onion, finely sliced

3 garlic cloves, minced

2 lbs ripe tomatoes, roughly chopped

1" stem fresh gingerroot, grated

5 cardamom pods, crushed with the shells removed

1/2 tsp paprika

2 Tbsp balsamic vinegar

1-2 dried, or fresh, red chilis, whole

3 Tbsp maple syrup

1 Tbsp chia seeds

  • Place all ingredients into a small saucepan and bring to a boil. Turn the heat down and let simmer, for 1 hour, stirring occasionally. Bring to a boil again to thicken. Let cool completely before storing in an airtight glass jar. Keep refrigerated.

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