TOMATO,GINGER AND CHILLI CHUTNEY

5 minutes prep.

30 minutes cooking

Serves 1 Litre

Ingredients

  • 2 tablespoon olive oil
  • 1 Spanish onion, finely diced
  • 50g finely grated ginger
  • 2 long red chillies, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoon brown mustard seeds
  • 800g ripe tomatoes
  • 250ml tomato passata
  • 80ml apple cider vinegar
  • 55g caster sugar

Method

  1. Heat oil in a large saucepan over a medium-high heat, add onion, ginger, chilli and garlic and cook, stirring occasionally for 4-5 minutes until tender, translucent and fragrant.
  2. Stir in mustard seeds and cook for 30-40 seconds until they begin to pop.
  3. Stir in the chopped tomatoes and passata and bring to a simmer, reduce heat to medium and simmer, stirring occasionally for 10-15 minutes until tomatoes break down completely.
  4. Season to taste with salt and freshly ground pepper and stir in the vinegar and sugar, then simmer for another 10-15 minutes until thick and rich.
  5. Pulse with a hand-held blender or in a food processor to a sauce consistency, then transfer to sterilised bottles or jars, seal and cool to room temperature and refrigerate for at least 2 days for flavours to develop.
  6. Chutney will keep refrigerated for up to 2 months.
RECIPES

TOMATO,GINGER AND CHILLI CHUTNEY

5 minutes prep.

30 minutes cooking

Serves 1 Litre

Ingredients
Method

Ingredients

  • 2 tablespoon olive oil
  • 1 Spanish onion, finely diced
  • 50g finely grated ginger
  • 2 long red chillies, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoon brown mustard seeds
  • 800g ripe tomatoes
  • 250ml tomato passata
  • 80ml apple cider vinegar
  • 55g caster sugar

Method

  1. Heat oil in a large saucepan over a medium-high heat, add onion, ginger, chilli and garlic and cook, stirring occasionally for 4-5 minutes until tender, translucent and fragrant.
  2. Stir in mustard seeds and cook for 30-40 seconds until they begin to pop.
  3. Stir in the chopped tomatoes and passata and bring to a simmer, reduce heat to medium and simmer, stirring occasionally for 10-15 minutes until tomatoes break down completely.
  4. Season to taste with salt and freshly ground pepper and stir in the vinegar and sugar, then simmer for another 10-15 minutes until thick and rich.
  5. Pulse with a hand-held blender or in a food processor to a sauce consistency, then transfer to sterilised bottles or jars, seal and cool to room temperature and refrigerate for at least 2 days for flavours to develop.
  6. Chutney will keep refrigerated for up to 2 months.
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