Tomato Chutney

• 2 1/4 lb tomatoes, roughly chopped
• 2 stalks celery, roughly chopped
• 1 None onion, chopped
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 2 tbsp fresh ginger, finely chopped
• 2 tbsp preserved jalapenos, chopped
• 1/4 tsp ground allspice
• None None fresh bread, to serve
• None None torn mozzarella, to serve
• None None olive oil, to serve

1. In a large Dutch oven, combine tomatoes, celery, onion, apple cider vinegar, brown sugar, ginger, jalapenos, ground allspice and 1/4 tsp salt. Bring to a boil, stirring until sugar dissolves. Reduce heat to low and simmer for 35-40 mins, stirring occasionally, until tomatoes are tender. Season.
2. Serve with fresh bread and torn mozzarella, drizzled with olive oil.

tomatoes, stalks celery, onion, apple cider vinegar, brown sugar, ginger, preserved jalapeufos, ground allspice, fresh bread, mozzarella, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/27711 (may not work)