Smoky tomato chutney

Smoky tomato chutney

Photo by Tamara West

Nadia Lim

Bite 7/1/2013

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If you don’t have fresh tomatoes, use 3-4 cans of crushed tomatoes. 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.

Ingredients

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3 tbsp Olive oil
2 Onions, chopped
4 Garlic cloves, finely chopped
1½ tbsp Smoked paprika
1 tsp Cajun seasoning
140 g Tomato paste
1 Red chilli, up to 3, chopped (depending on heat preference).
1.3 kg Tomatoes, up to 1.5kg. (I had a glut of red and yellow cherry tomatoes so I used them).
1 cup Water

Directions

  1. Heat olive oil in a large saucepan on medium heat. Saute onions and garlic until onion is soft, about 5 minutes.
  2. Add smoked paprika, Cajun seasoning and tomato paste. Fry for a further 2-3 minutes until tomato paste darkens.
  3. 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.
  4. Remove lid and continue to simmer, uncovered, for a further 20 minutes until it is a thick chutney consistency.
  5. 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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