zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Fiery Tomato and Mustard Seed Chutney

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Fiery Tomato and Mustard Seed Chutney

    This simple chutney is a fantastic accompaniment to cheese.

    • Vegetarian
    • Nut Free
    • Milk Free
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 1 minutes
    • Total time: 16 minutes 20 minutes

    Serves: 8

    Ingredients

    • 6 tomatoes (about 500g), roughly chopped
    • 2 red onions, very thinly sliced
    • 2 red chillies, seeded and finely chopped
    • 4cm piece root ginger, finely chopped
    • 100 g light brown muscovado sugar
    • 100 ml red wine vinegar
    • 2 tsp black mustard seeds

    Method

    1. Place all the ingredients in a large pan and bring to the boil.
    2. Simmer gently for an hour until the liquid has evaporated and the onion is tender. If it starts to dry out too quickly, add a splash of water.
    3. Leave to cool, then chill until ready to serve. There’s enough here to fill two 250g jam jars – put into sterilised jars, store in the fridge and use within a week. Best served at room temperature.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This chutney is also suitable for freezing and will keep for up to two
    months. It is ideal served with Waitrose Marcel Petite’s Morbier and Occelli Tuma
    dla Paja cheeses.

    Comments

    Average user rating

    5 stars

    Glossary