Spiced Cherry Tomato Chutney
Tia Spowart
ingredients
- 1 onion, finely, chopped
- 2 cloves garlic, chopped
- 3 small red chili, crumbled
- 1 large pinch coriander seeds, pounded
- 2 cloves, pounded
- 1/2 tsp nutmeg, pounded
- 1 small pinch cumin, pounded
- olive oil
- 4 anchovy, fillets
- 3 oz ripe red cherry tomato, washed, whole
- 20 oz brown sugar
- 8 good lugs vinegar, (preferably red wine)
- salt
- freshly ground black pepper
directions
- 1
Slowly fry the onions, garlic and spices in a little olive oil soft and translucent.
- 2
Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.)
- 3
Shake around and add the sugar, vinegar and salt and pepper at this point.
- 4
Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal.
- 5
If unopened, the chutney will improve in flavour and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.
Source: Tia Spowart
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