Tomato chutney
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 18 • Difficulty: Easy
Whip up this mouth-watering chutney to liven up your lunchtime sandwiches, thanks to reader Samantha D’aft.
Ingredients
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Garlic
1 clove(s), crushed
Curry powder
2 tsp
Cloves
4 whole
Cinnamon quill
2 whole, sticks
Dried bay leaf
2 whole
Canned diced tomatoes
1200 g, (3x400g cans)
Vinegar
2 tbs, apple cider
Caster sugar
2 tbs
Currants
¼ cup(s), (40g)
Instructions
1
Heat oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the garlic, curry powder, cloves, cinnamon and bay leaves and cook, stirring, for 1 minute or until fragrant. Add the tomato, vinegar and sugar and bring to the boil. Reduce heat to low and simmer, uncovered, for 30 minutes or until thickened. Stir in the currants and season with salt and pepper.
2
Spoon the chutney into sterilised jars and seal while hot. Set aside to cool to room temperature.
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