VIBRANT TOMATO CHUTNEY
I made only halve the recipe Marlene shared the other day. Can kick myself should have made much more and bottle it. Tonight as condiment with Rogan Josh, Dahl Makani, Jeera Rice and Roti! It tastes divine. I must admit I only use the recipe as a guide line; I changed it completely to get the vibrant colour.
- 2 tomatoes, chopped
- ½ onion, finely chopped
- 1 tablespoon brown grape vinegar
- ½ tablespoon sugar
- 1 red and 1 green chili finely sliced, seed in.
- 1 teaspoon yellow mustard seeds
- salt to taste
- 1 tablespoon tomato paste
- 2 tablespoon oil
Heat the oil in a pan over medium heat.
Add the mustard seeds and finely chopped onion to the pan. Sauté until the onion is soft and fragrant.
Add the tomato paste and fry another 2 minutes.
Stir in the chopped tomatoes, vinegar, sugar, chili and salt.
Cook the mixture, stirring occasionally until it thickens to your desired consistency.
Remove from heat and let the chutney cool.
Your spicy tomato chutney is now ready to enjoy! Perfect for sandwiches, snacks, or as a delicious accompaniment to grilled meats. This will also be great with a boerewors roll.
Enjoy!
Recipe and Photo: Elize de Kock
