Quick tomato and chilli chutney is a great way to add some slightly spicy flair to your cooking. Done in no time and absolutely delicious, it’s great to always have a jar or two in the pantry. Serve with salads, on bread or with meat.
Quick tomato and chilli chutney
- 15ml (1 tbsp) olive or avocado oil
- 1 red onion, chopped
- 2 garlic cloves, peeled and sliced
- 2 red chillies, sliced
- 5cm fresh ginger, finely chopped
- 2 bay leaves
- 1 cinnamon stick
- 5ml (1 tsp) ground cumin
- 1kg cherry, Rosa or Bella tomatoes
- sea salt and freshly ground black pepper, to taste
- 200g (1 cup) light brown sugar
- 350ml red wine vinegar
Heat the oil in a large pot over medium heat. Add the onion and fry gently until soft, 3 minutes.
Add the garlic, chilli and ginger, and fry for 1 minute.
Add the bay leaves, cinnamon and cumin, and fry until fragrant, about 1 minute.
Add the tomatoes, coating them in the spices. Season. Add the sugar and vinegar, and mix well. Reduce heat to a simmer and cook slowly until soft, sticky and jam-like, about 1 hour.
Remove from heat, cool completely and spoon into sterilised preserving jars. Store in the fridge for up to 3 weeks.