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Tomato chutney

Tomato, chilli and ginger chutney

PT1H45M

1
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
2
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
3
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
  • salt
  • freshly ground black pepper
4
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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Tomato, chilli and ginger chutney

 
 

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