Tomato Chutney

Name: Tomato Chutney
Yield: 1
Ingredients: 2 tablespoons of dark brown sugar; 1 tablespoon of olive oil; 1 tablespoon of grated ginger; 1 tablespoon of dried sweet basil; 500g of peeled and seeded tomatoes, chopped; 3 cloves of garlic; 2 bay leaves; 1 Scotch bonnet pepper, seeds removed and finely chopped; 1 cinnamon stick; To taste: salt

1
2 tablespoons of dark brown sugar
2
1 tablespoon of olive oil
3
1 tablespoon of grated ginger
4
1 tablespoon of dried sweet basil
5
500g of peeled and seeded tomatoes, chopped
6
3 cloves of garlic
7
2 bay leaves
8
1 Scotch bonnet pepper, seeds removed and finely chopped
9
1 cinnamon stick
10
To taste: salt

Ingredients

1
2 tablespoons of dark brown sugar
2
1 tablespoon of olive oil
3
1 tablespoon of grated ginger
4
1 tablespoon of dried sweet basil
5
500g of peeled and seeded tomatoes, chopped
6
3 cloves of garlic
7
2 bay leaves
8
1 Scotch bonnet pepper, seeds removed and finely chopped
9
1 cinnamon stick
10
To taste: salt

Directions

1
Melt the olive oil, ginger, garlic, bay leaves, cinnamon, and scotch bonnet pepper
2
Add the tomatoes and salt
3
Cook on low heat for 20 minutes
4
If it starts to thicken, add a little water
5
Add the brown sugar and cook for an additional 5 minutes
6
Turn off the heat, remove the bay leaves, garlic, and cinnamon stick
7
Pack into sterilized jars, let cool, seal, and refrigerate.