Nicoise chutney
Ingredients
- 10ml (2 tsp) olive oil
- 1 celery stick, diced
- 1 small carrot, peeled and diced
- 1 bay leaf
- 1 garlic clove, peeled and crushed
- 5ml (1 tsp) tomato paste
- 15ml (1 tbsp) wholegrain mustard
- 15ml (1 tbsp) brown sugar
- 30ml (2 tbsp) baby capers
- 150g sun-dried tomatoes in brine/oil, drained
- 250g Kalamata olives, pitted and chopped
- 5ml (1 tsp) soy sauce
- 5ml (1 tsp) Worcestershire sauce
- 10 fresh basil leaves, chopped
- 1 x 410g tin tomato and onion relish
- 10ml (2 tsp) freshly squeezed
- lemon juice
- freshly ground black pepper, to tast
Instructions
1
To make the chutney, heat the butter and oil in a heavy-based pot on medium heat. Braise (with a wooden spoon) the celery, carrot, bay leaf, garlic and tomato paste, and stir until the carrot is softened.
2
Stir in the mustard, brown sugar, capers and sun-dried tomatoes, until the sugar has melted.
3
Add the chopped olives, soy sauce, Worcestershire sauce and basil, and stir for a minute. Add the tomato and onion relish, lemon juice and black pepper.
4
Simmer over very low heat for 90 minutes, stirring occasionally so the thickening chutney does not stick to the bottom of the pot. Serve hot or cold.
