FBD

Spiced Cherry Tomato Chutney

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 a

IndianSeafoodIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 to 4 small red chillies, 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

Instructions

  1. 1

    Slowly fry the onions, garlic and spices in a little olive oil soft and translucent.

  2. 2

    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.

  3. 3

    Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste

  4. 4

    Transfer to a few small, sterilized airtight jars, rather than a large one, and seal.

Tags

indianjamie-oliver-naked-chef-2