Tomato & red onion chutney
As we’re all spending a lot more time at home right now, I thought it would be useful to share a recipe that will help you liven up your lunches. I don’t know about you, but I feel like the kitchen has turned into a revolving door canteen providing endless meals for everyone, so at the moment I want to keep things as simple (and tasty) as possible. Simple - to cut back on time spent meal prepping and tasty - well obvs, but especially at the moment because food is the highlight of everyone’s day right now!
I’m hoping this chutney might bring a spark of joy to your life, by injecting flavour into your lunch or dinner! We’ve added it to our burgers and halloumi wraps this week (see below), but it also works really well with cheese (and ham?) toasties, hot dogs, quiche, sausages or any kind of cheese. Alternatively you could mix a little chutney with mayonnaise and add to a sandwich or try mixing a spoon into a salad dressing.
This recipe takes about 10 minutes to prep and the rest is cooking time, so it’s pretty simple to throw together.
Ingredients
1 large red onion, halved and sliced thinly
8 vine tomatoes, chopped into small cubes
60g soft brown sugar
1 tbsp red wine vinegar
½ tsp sea salt
Method
Heat ½ tbsp olive oil in a medium sized pan and add the onions. Fry for 15 minutes and then add the tomatoes, sugar and red wine vinegar.
Heat until bubbling and then reduce to a simmer for 40 minutes until you have a jammy texture.
Add the salt and stir well. Mash any larger pieces of tomato with a fork.
Store in an airtight container in the fridge for up to 4 weeks.
