Originally posted 1 January 2015, updated 2 January 2018
My ‘project for me’ this year is to spend some more time on this recipe blog – specifically to try some of these recipes again, to tweak a bit if I think I can improve it a bit, and add some new (and let’s be honest, better) photos. You guys know that this is pretty much just a straight-forward ‘recipe book’, but I want to add a little bit more – sure you will enjoy it!
I originally created this recipe as a condiment to Mini Frittatas
I adjusted the recipe slightly – added some new flavours, etc. I really like how it turned out! Try it on a sandwich, with cheese or cured meat, roasted chicken, egg dishes or stir a spoonful into lean ground beef, chicken or pork to add a bit of zing!
So here goes!
1 tablespoon olive oil
1 finely chopped onion
1/2 teaspoon smoked chili flakes
1 teaspoon finely chopped garlic – fresh if you can!
1 teaspoon fresh ginger, grated
1/2 teaspoon cardamon seeds
1/2 teaspoon mustard seeds
2 chopped tomatoes
1 apple, peeled and chopped
4 sachets artificial sweeteners
100ml white vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
- Start first with peeling the tomatoes. If you haven’t tried it before – simply cover the tomatoes with boiling water and leave for about five – ten minutes. The skin of the tomato will peel off very easily.
- Fry onions and spices in olive oil on medium heat.
- Add rest of ingredients and simmer at low heat for about 30 minutes until liquid is reduced. You can add a little water if you see that it the chutney is too ‘dry’.
- Cool off and bottle 🙂
- This will keep in the fridge for a good couple of days. Because this is a ‘fresh’ chutney, with not a lot of sugar added – I will not suggest keeping it for longer than 2 weeks. This makes a small batch – about 250ml.