I initially created this chutney in the summer, when I had an excess of various types of tomatoes ripening in the garden and realised there was no way we could eat them all - even friends and family couldn’t oblige! It makes an excellent accompaniment to John’s Salmon Fish Cakes Diablo
Ready
- 1 kilo ripe tomatoes
- 1 red onion
- Half Spanish (mild) onion
- Half red pepper
- Half yellow pepper
- 1 large clove garlic
- 3 tbls olive oil
- 3 tsp chilli powder
- 3 flat tbls caster sugar
- 2 tbls balsamic vinegar
- Salt
- Black pepper
Set
- Chopping board and chopping knife
- or equivalent machine
- Largish pan
- Wooden spoon
Go
- Chop tomatoes, onions and peppers
- Crush garlic
- Heat olive oil in pan
- Add onions and garlic and stir
- Fry for a couple of minutes
- Add tomatoes and peppers
- Stir and fry for a couple of minutes
- Add all other ingredients
- Bring to boil and then boil gently in uncovered pan until liquid reduces and flavours blend
- Taste and adjust flavours (add more sugar, chilli, vinegar, salt, pepper) according to taste
- Serve cold
What you should know
Depending on your preferences, you might want to start off with a little less of the flavourings (particularly the chilli) and gradually add to taste because you can’t take them out