Spiced Cherry Tomato Chutney

  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
Save Recipe

Ingredients

1 onion, finely chopped

2 cloves garlic, chopped

2 to 4 small red chilies, crumbled

Large pinch coriander seeds, pounded

2 cloves, pounded

1/2 teaspoon nutmeg, pounded

Small pinch cumin, pounded

Olive oil

4 anchovy fillets

3 ounces ripe red cherry tomatoes, washed, whole

1 pound 4 ounces brown sugar

8 good lugs vinegar (preferably red wine)

Salt and freshly ground black pepper

Directions

  1. Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. 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. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.;

Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney

Bibb Salad with Basil Green Goddess Dressing

Baked Mahi Mahi with Wine and Herbs

Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney