Tomato ginger chutney

Name: Tomato ginger chutney
Yield: Makes 300 ml
Cuisine: Indian
Ingredients: 50 g small capers, rinsed; 1 tablespoon minced ginger; 4 cloves garlic, crushed; 75 ml extra-virgin olive oil; 30 ml red-wine vinegar; ½ teaspoon freshly ground black pepper; 1 teaspoon sea salt; 10 roma tomatoes, peeled and seeded

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Spice

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.

Ingredients

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

Asia
India
Preserve
Gluten-free
Vegan

Method

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.