Sweet & Spicy Tomato Chutney

1. 1

   Drop the tomatoes into a saucepan of boiling water. Simmer for 1 minute. Remove from the water and place in a colander. Run cold water over the tomatoes. When cool enough to handle, peel them, the skins will slip off easily.

2. 2

   Cut the tomatoes into quarters and remove the seeds and pulp and discard. Chop the tomatoes coarsely and set aside.

3. 3

   Heat the oil in a small saucepan over medium high heat. Add the shallots; reduce the heat to medium and cook, stirring occasionally, until the shallots are tender, about 2 minutes. Add the chilies and cook for an additional minute. I leave the chili seeds in, because I like a bit of heat in the chutney, but you can remove them if you want one that isn't too hot.

4. 4

   Add the reserved tomatoes, salt, brown sugar and balsamic vinegar. Bring to a simmer, reduce heat to very low and cook until thick, about 45 to 50 minutes, stirring every once in awhile.

* Per serving · 4 servings · Values may vary.

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