Smoky tomato chutney
Photo by Tamara West
This chutney has so many uses, I often have it on the side of my poached egg on toast. It’s delicious with a baked potato and sour cream, with meat or chicken, or in a smoky cheese toastie. If you don’t have fresh tomatoes, use 3-4 cans of crushed tomatoes.
|3 Tbsp||Olive oil|
|4 cloves||Garlic, finely chopped|
|1½ Tbsp||Smoked paprika|
|1 tsp||Cajun seasoning|
|140 g||Tomato paste|
|1||Red chilli, chopped, use more if you want it hotter|
|1½ kgs||Tomatoes, I had a glut of red and yellow cherry tomatoes so I used them|
- Heat olive oil in a large saucepan on medium heat. Saute onions and garlic until onion is soft, about 5 minutes.
- Add smoked paprika, Cajun seasoning and tomato paste. Fry for a further 2-3 minutes until tomato paste darkens.
- Add chillies, tomatoes and water. Bring to the boil, then lower heat, cover with a lid and cook for 30 minutes, stirring occasionally with a wooden spoon.
- Remove lid and continue to simmer, uncovered, for a further 20 minutes until it is a thick chutney consistency.
- Season to taste with salt. Bottle into clean, sterilised jars while hot or keep in the fridge — it will keep for a couple of weeks.