Tomato ginger chutney

Preparation info
  • Makes

    300 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This chutney gives fried pastries and meats a real flavour boost. I love it with lamb’s brain fritters.


  • 10 roma tomatoes, peeled and seeded
  • 50 g small capers, rinsed
  • 1 tablespoon


Dice tomatoes, then stir over medium heat in a non-reactive saucepan to evaporate all juice. Stir in capers, ginger and garlic and cook for 2 minutes, then tip into a bowl and stand over ice to stop cooking. Stir until cool. Mix in remaining ingredients, then taste and adjust if necessary. Refrigerate in a sealed jar for up to 1 week.