Spiced tomato chutney Recipe
A quick tomato and pepper chutney with toasted Indian spices.
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15mins
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15mins
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0mn
- Red pepper(s) : 1 whole
- Tomato(es) : 4 whole
- Ground cumin : 5 g
- Fresh coriander : 0.25 bunch
- Ground turmeric : 5 g
- Garam masala : 5 g
- Fresh ginger : 10 g
- Soft brown sugar : 20 g
- White wine vinegar : 50 ml
- Red onion(s) : 1 whole
- Garlic clove(s) : 2 whole
- Sunflower oil : 30 ml
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ETAPE 1
Roughly chop the tomatoes. Dice the red pepper, peel and dice the red onion and garlic. Grate or finely chop the ginger.
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ETAPE 2
Heat a frying pan until hot and add a splash of sunflower oil. Sweat the chopped onions until soft and then add the garlic and the ginger. Cook for a further minute.
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ETAPE 3
Add the red peppers and cook for a few minutes more. Next, add all of the dry spices and stir well. Then add the sugar and white wine vinegar and cook for a further minute. Finally, add the chopped tomatoes and cook until all of the liquid has evaporated and you have a thick chutney.
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ETAPE 4
«Make lots of this recipe and keep it stored in a jar in the fridge, it will last well and improve in flavour.»
