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.

Homemade tortilla chips

Ingredients

Serves 4-6 with dips

• 3 tortilla wraps (I use Mission Deli 50:50 wholemeal/white)

• 2 tbsp olive oil

• Generous pinch of table salt

Method

• Preheat the oven to 180ºc.

• Pour the olive or sunflower oil into a small bowl.

• Place the tortilla wraps on a baking tray, brush well with the oil on both sides, then use scissors to chop in half and then into rough triangles.

• Spread evenly on two large trays, sprinkle with sea salt and place in the oven for 5-6 minutes. Check and remove any that have browned on both sides (usually the ones on the outside of the tray), turn the rest and place back in the oven for 2 minutes

• Serve with any kind of dip you like! Try my roasted tomato & red pepper, pea & broadbean or romesco.

  Tip

• Use any kind of tortilla you prefer - seeded works really well.