Centered Chef
177 North Ada Street

Tomato Chutney
Makes 20 oz.

2 Tbs olive oil
6 Tbs chopped shallots
2 Tbs chopped garlic
1 1/3 cup red wine
1 12-oz can diced tomatoes
1 cup granulated sugar
4 tsp red wine vinegar
1 tsp crushed red pepper
1 tsp cayenne
2 tsp mustard seeds
2 tsp dried oregano

Heat oil in a medium pan. Add shallots and cook until soft. Add garlic and cook until fragrant, about 1 minute. Pour wine into the pan to deglaze. Next add the remaining ingredients and stir until sugar is dissolved. Simmer for 10 minutes until excess moisture is gone and consistency is like jam. Cool and enjoy.