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Chilli and tomato chutney
| Preparation : 10 min | Resting : - |
| Cooking : 5 min | Equipment : Mill attachment |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 1 bowl
:
| 2 | tomatoes |
| 1 | cinnamon stick |
| 1 | tsp coriander seeds |
| 1 | tsp salt |
| 1 | tbsp honey |
| 1 | pili pili pepper |
| 1 | medium-sized onion |
| 2 | cloves |
| 1 | tbsp groundnut oil |
| 1 | tbsp fresh ginger, grated |
| 1 | garlic clove |
| 100 | ml balsamic vinegar |
| 1 | Dry-roast the coriander seeds, cloves, chilli pepper and cinnamon stick in a thickbottomed stainless-steel frying pan over a moderate heat. Stir continuously for 2-3 minutes. Transfer to the mill bowl, turn the selector to 4 and grind for 10 seconds. Set aside. |
| 2 | Wash the tomatoes and cut into pieces. Peel and coarsely chop the onion and garlic. Put the tomatoes, onion and garlic in the mill bowl and press the pulse button 2 or 3 times. Gently fry this mixture in a little oil over a low heat. Add the balsamic vinegar, salt and spices, stirring continuously. As soon as the mixture comes to the boil, add the honey and ginger. |
| 3 | Cook for a further 5 minutes, stirring continuously. |
Chef’s tip
Serve cold.
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