Ingredients:

  • 2 lbs cherry tomatoes, whole
  • 1 medium yellow onion, finely diced
  • 1 medium Granny Smith apple, peeled and finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup apple cider vinegar
  • 3/4 cup brown sugar, packed
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp cumin seeds
  • 1/2 tsp red chili flakes
  • 1/4 tsp ground turmeric
  • 2 tbsp vegetable oil

Instructions:

  1. Heat oil in a heavy-bottomed saucepan over medium heat. Add cumin seeds and chili flakes, toasting for 30 seconds until fragrant.
  2. Stir in the diced onion and cook for 5–7 minutes until translucent.
  3. Add the minced garlic and grated ginger, stirring for another 60 seconds until aromatic but not browned.
  4. Toss in the diced apple and whole cherry tomatoes, stirring to coat in the aromatics.
  5. Pour in the apple cider vinegar and sprinkle the brown sugar, salt, pepper, and turmeric over the top.
  6. Increase heat to medium-high to bring the mixture to a gentle boil, then reduce heat to low-medium and simmer uncovered.
  7. Continue simmering for 20–25 minutes, stirring occasionally, until tomatoes burst and the liquid reduces to a thick, mahogany-colored glaze.
  8. Remove from heat and allow to cool slightly before transferring to sterilized glass jars.