My fridge resembles something similar to the bit in a museum that displays oddly-shaped jars of mysterious specimens – my own refrigerated cabinet of curiosities. Amongst leftovers,bubbling jars of kimchi, lots of unnecessary jars of the same flavour jam and a stash of almost empty jars, containing nothing more than half a caper or a few dried up olives, there is always a stash of pickles and chutneys!
To add to my hoard, I made a simple chutney this morning before breakfast – a fried egg sandwich in mind. This chutney is quick and easy and doesn’t require hours of bubbling (it took about the same time to simmer as it did to hoover my flat, make coffee and scroll mindlessly through Instagram for a bit). I used tinned tomatoes as it was all I had in terms of veggies and I’d always prefer to cook with perfectly preserved, picked-in-season tinned tomatoes over an out of season tomato.
I smothered this chutney over my easy 2 ingredient flatbread and popped a crispy fried egg on top – my take on the undisputed king of breakfast sandwiches. A dollop of this chutney would be great in a burger, on top of a jacket potato or served with a sharp, hard cheese.
Easy Tomato Chutney
Course: Chutneys, Pickles, CondimentsDifficulty: Easy1 big
jar10
minutes30
minutesA super versatile and easy tomato chutney recipe. Great in burgers, toasties and just about anything else!
Ingredients
250 g red onions, sliced finely
500 g tinned tomatoes
1/2 tsp chilli flakes
1/2 tsp paprika
1/2 tsp salt
75 ml apple cider vinegar/ red wine vinegar
150 g brown sugar
Directions
- Tip all the ingredients into a pan and stir well. Simmer for around 30 minutes or longer, until jammy and shiny.
- Pour into sterilised jars and cool before covering.
- This chutney will keep for 6 weeks in perfectly sterilised jars.
Notes
- Using a mandolin to slice your onions will make things a lot easier and speed up cooking time as they’ll be nice and thin!
