Tomato chutney

Tomato chutney

By
From
French Lessons
Makes
600 g
Prep
20 mins
Cooking time
120 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
20ml vegetable oil
2 onions, finely sliced
40g sugar
50ml sherry vinegar
200ml white wine
1kg vine-ripened tomatoes, roughly chopped
4 star anise
8 coriander seeds
6 sprigs thyme
1 small red chilli
4 garlic cloves

Method

  1. Heat the oil in a heavy-based saucepan. Add the onion and simmer gently for 5 minutes until it is translucent. Sprinkle on the sugar and cook for another few minutes until it caramelises. Add the vinegar and wine and bring to the boil. Cook for a minute, then add the tomatoes and stir well.
  2. Place the star anise, coriander seeds, thyme, chilli and garlic in a mortar and crush lightly. Scrape into a square of muslin and tie securely. Tuck the spice bag in amongst the tomatoes, tying the string to the handle. Cook at a very gentle simmer for 2 hours, stirring regularly, until the chutney is thick.
  3. Ladle the chutney into sterilised jars and seal well. It will keep in the refrigerator for 2 weeks.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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