Sweet and spicy tomato chutney scented with saffron

Now that the tomatoes are in their season and there are so many in the market, take advantage and prepare your own jams and chutneys to enjoy during the coming months. There are many different versions of tomato chutney around and all of them they have their own special flavour. This one here is quite simple but very tasty thanks to the various spices and it will become a good company to various other dishes

Cooked by Tony Cavalieros,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients:

500 gr. of ripe tomatoes, peeled and cut in small cubes

4 sun dried tomatoes, finely chopped

2 medium red onions, finely chopped

1 tsp. of ground coriander

1 clove of garlic, minced

1/4 tsp. of ground cinnamon 

1 pinch of ground nutmeg

2 chili peppers, finely chopped (not seeds) 

1 pinch of saffron

½ tsp. of ground turmeric

150 gr. of honey

2 glasses of white vinegar

Method:

In a deep non-stick frying pan sauté the onion and the garlic on medium-low heat, stirring with a wooden spatula until wilted. Then add all the spices and the honey and allow the ingredients to come to the boil.

Add the fresh and the sun dried tomatoes in the pan and pour over with the vinegar. Simmer the chutney until it is thickened, getting a syrupy consistency.

Take off the heat and allow to cool completely before you divide into well-sterilized jars.

Store in the fridge for up to 2 months.