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50 min
Tamara West
This chutney has so many uses, I often have it on the side of my poached egg on toast. It’s delicious with a baked potato and sour cream, with meat or chicken, or in a smoky cheese toastie. If you don’t have fresh tomatoes, use 3-4 cans of crushed tomatoes.
Ingredients
| 3 Tbsp | Olive oil |
| 2 | Onions, chopped |
| 4 cloves | Garlic, finely chopped |
| 1 ½ Tbsp | Smoked paprika |
| 1 tsp | Cajun seasoning |
| 140 g | Tomato paste |
| 1 | Red chilli, chopped, use more if you want it hotter |
| 1 ½ kgs | Tomatoes, I had a glut of red and yellow cherry tomatoes so I used them (Main) |
| 1 cup | Water |
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Directions
- Heat olive oil in a large saucepan on medium heat. Saute onions and garlic until onion is soft, about 5 minutes.
- Add smoked paprika, Cajun seasoning and tomato paste. Fry for a further 2-3 minutes until tomato paste darkens.
- Add chillies, tomatoes and water. Bring to the boil, then lower heat, cover with a lid and cook for 30 minutes, stirring occasionally with a wooden spoon.
- Remove lid and continue to simmer, uncovered, for a further 20 minutes until it is a thick chutney consistency.
- Season to taste with salt. Bottle into clean, sterilised jars while hot or keep in the fridge — it will keep for a couple of weeks.
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