Tri-Tip Steak with Grilled Tomato Chutney

Grilled tomato chutney recipe Serve this savory topping along side your favorite grilled tri-tip steak.

¾ cup apricot fruit spread
¼ cup red wine vinegar
1 Tbsp mustard seed
¼ tsp cinnamon
2 pounds fresh, ripe tomatoes

Cut the tomatoes in half, salt them and rest cut side down on 2 layers of paper towels for 20 minutes.

Cook tomatoes cut side up until the tomatoes shrivel and the skin starts to split or char. Remove skins from cooked tomatoes and cut into a small dice.

Cook apricot preserves on med-low heat until it caramelizes and dries out. Add the vinegar to the pan and mix well with the preserves. Add the mustard seed, cinnamon and diced tomatoes. Mix well and cook for 8 more minutes.

Serve warm.

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