Tomato Chutney

Perfect as a substitute for tomato ketchup

The tastiest tomato chutney that can be eaten with practically ANYTHING.

We're talking sandwiches, wraps, spring rolls, samosas, sausage rolls, chicken, breadcrumbed tofu, salmon, burgers, cheese boards... I could go on forever...

Since I made this chutney, I've had it with almost every savoury dish. It just adds that little bit of oomph to your food!

TIPS

- I would definitely use a food processor for this as you will need the garlic, onion and ginger to be super fine for the chutney!

- I would also make the chutney 24 hours before you plan to serve it so it can thicken properly.

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INGREDIENTS

6 tomatoes, chopped

6 garlic cloves, crushed

1 thumb-sized piece of ginger, chopped

1 1/2 medium red onion, chopped

4 tbsp vegetable oil

2-3 tsp garam masala

1/2 tsp chilli powder (or you can use chilli flakes but powder is better!)

1 tsp white wine vinegar

240g/250g light brown soft sugar

1 tbsp salt (or more if you feel it needs it!)

METHOD

1. In a food processor, blend together the ginger, garlic and onion. Process them until they are super fine (this should take around 1-2 minutes). Set aside in a small bowl.

2. In a medium/large pot on low heat, throw in the chopped tomatoes until they kind of fall apart and become mushy. Put the lid on the pot. This should take around 20 minutes. Once the tomatoes have cooked, pour them into another bowl and set aside.

3. In the same pot, cook the garlic, ginger and onion that you processed (on medium heat) until the raw smell of onion and garlic disappears. Use a spatula to continuously stir them around to prevent them sticking to the pan.

4. Add in the tomatoes and mix for another couple of minutes.

5. Then add in the garam masala, chilli powder, vinegar, and salt. Mix with a spatula for another minute or two.

6. Add in the sugar and mix for about 2-3 minutes. Transfer the chutney to a bowl and allow it to completely cool before refrigerating.

7. By refrigerating the chutney, allows it to thicken naturally. I recommend making the chutney 24 hours ahead of when you plan to serve/eat it!