It’s debatable whether this recipe is a chutney or not, but no matter what the name, it is delicious and ideal for spreading over crackers. The primary flavors in the chutney are tomato-based, so this pairs well with aged cheeses too (I made that up; someone fact-check me). Let me know what y’all think!



Ingredients
- 2-3 Tbsp. olive oil
- ½ onion, chopped
- 3-5 cloves garlic, minced
- ½ red bell pepper, chopped
- ¼ red beet, diced
- 1 cup cherry tomatoes, halved
- 2-4 halved sundried tomatoes in oil, chopped
- 4-8 pitted kalamata olives, minced
- 2 tsp. coriander (whole seeds or ground, depending on preference)
- Salt and pepper to taste
Method
- Heat the oil in a pot on the stove at medium heat
- Add the onion, garlic, bell pepper, and beet to sauté
- Once the onions are translucent, add the cherry tomatoes to sauté
- Once the vegetables are soft, add the sundried tomatoes, olives, and spices
- Stir to incorporate
- Let chutney cook down for 5-10 minutes
- Serve and enjoy



