Chilli and tomato chutney
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Preparation : 15 min
Cooking : 10 min
Total time : 25 min Rest : 0 min
Equipment
Blender Mini bowl
4 people
2 tomatoes
1 onion
1 stick cinnamon
2 cloves
1 tsp coriander seeds
1 tbsp peanut oil
1 tsp salt
2 tsp fresh ginger
1 tbsp honey
1 garlic clove
1 chilli
100 g balsamic vinegar
Associated products
RECIPE STEPS
1
Dry-roast the coriander seeds, cloves, chilli pepper and cinnamon stick in a thickbottomed stainless-steel frying pan over a moderate heat.
- 1 stick cinnamon
- 2 cloves
- 1 tsp coriander seeds
- 1 chilli
2
Stir continuously for 2 to 3 minutes.
Transfer to the Blender and run the programme:
speed 4/10 seconds.
3
Set aside. Wash the tomatoes and cut into pieces
Peel and coarsely chop the onion and garlic.
- 2 tomatoes
- 1 onion
- 1 garlic clove
4
Add the tomatoes, onion and garlic in the mini bowl and press the Pulse button 2 or 3 times.
Gently fry the mixture in a little oil over a low heat.
- 2 tomatoes
- 1 onion
- 1 tbsp peanut oil
- 1 garlic clove
5
Add the balsamic vinegar, spices and salt, stirring continuously.
As soon as the mixture comes to the boil, add the honey and ginger.
- 1 tsp salt
- 2 tsp fresh ginger
- 1 tbsp honey
- 100 g balsamic vinegar
6
Cook for a further 5 minutes, stirring continuously.
Serve cold!
