Home grown red and orange tomato chutney

I love all kinds of condiments but they are often packed full of sugar and salt…so this recipe reduces the amount of both but keeps the flavour! Plus tomatoes contain very high amounts of lycopene, the compound that makes them red, which potentially provides a level of protection against certain types of cancer (still under investigation).

(Makes 1 small jar)

  • 250g Cherry tomatoes chopped coarsely – I used a mixture of orange and red ones from my garden
  • 1 Red or white onion finely sliced 
  • 1 small Chilli finely chopped(optional)
  • 1 clove of Garlic crushed
  • 1tsp. Rape seed oil or mild olive oil
  • 2 tsp. Apple cider vinegar
  • ½ tsp. Balsamic vinegar
  • ½ tsp. Worcestershire sauce
  • ½ tsp. Mustard seeds
  • 2tsp Dark brown Demerara sugar
  • Pinch of Salt & pepper
  1. Heat the oil over a medium heat, add the onions, garlic and chilli and cook for 5 minutes
  2. Cook the onions for a further 10 minutes on a low heat until caramelised and golden

Tomato chutney red and orange (4)

  1. Add all the remaining ingredients and simmer with a lid on for 20 minutes
  2. Spoon into a sterilised, air tight jar – should stay fresh for at least 2 weeks

Tomato chutney red and orange (1)

Great with grilled chicken or anything else you fancy!

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