This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Drain the chopped tomatoes through a sieve placed over a bowl. Reserve about a quarter of the juice captured in the bowl, discarding the rest (or save to use in a stew or bolognese)
800g of tinned chopped tomatoes
Place the roughly chopped chillies, shallots, ginger and garlic in a blender and blitz to form a smooth paste. Transfer to a heavy-bottomed saucepan along with the sugar, vinegar, mustard seeds and reserved tomato juice
2 red chillies, deseeded
2 banana shallots, chopped
15g of fresh ginger, chopped
2 garlic cloves, chopped
450g of caster sugar
200ml of white wine vinegar
1 tsp mustard seeds
Bring the mixture to a boil over a medium heat then simmer until reduced by a third. Add in the reserved drained tomatoes and season with salt and pepper to taste
freshly ground black pepper
Turn the heat down slightly and cook gently for about 1–1.5 hours until the chutney is thick and shiny. Allow to cool before serving. The chutney can be stored in a non-metallic container in the fridge for up to 1 month
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