A quick tomato and pepper chutney with toasted Indian spices.
Roughly chop the tomatoes. Dice the red pepper, peel and dice the red onion and garlic. Grate or finely chop the ginger.
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.
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.
«Make lots of this recipe and keep it stored in a jar in the fridge, it will last well and improve in flavour.»