Experimental Wednesdays: Quick Tomato and Chilli Chutney – Unpreserved



1 brown onion, chopped finely

3 cloves garlic, crushed

2 tablespoons oil (I used olive but in hindsight, as the recipe became Indian as opposed to my intention of making it European, I would have used peanut oil)

1 tin of crushed tomatoes

2 teaspoons of dried crushed chilli

1/2 teaspoon of fennel seeds

1 full teaspoon of Dijon wholegrain mustard

1/4 teaspoon turmeric

1 1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

2 tablespoons brown sugar

1/4 cup white vinegar

1 full teaspoon salt

Black pepper to taste


Fry the onion in oil in a medium/small saucepan. Add the garlic and fry for a further minute until adding all the other ingredients. Simmer until reduced and thickened. Around 30 mins. Adjust the salt, sugar, chilli or vinegar to your tastes. Perfect with burgers and salad, grilled chicken or steak. Could be used as an accompaniment to  Indian meals too. We are having the chutney tonight with Jamie Oliver’s Ultimate Burger. This chutney is totally divine.


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