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Home / Eat Well / Recipes

Smoky tomato chutney

50 min
Tamara West

Tamara West

Nadia Lim
By
Nadia Lim

Food writer and author

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This chutney has so many uses, I often have it on the side of my poached egg on toast. It’s delicious with a baked potato and sour cream, with meat or chicken, or in a smoky cheese toastie. If you don’t have fresh tomatoes, use 3-4 cans of crushed tomatoes.

Ingredients

3 TbspOlive oil
2Onions, chopped
4 clovesGarlic, finely chopped
1 ½ TbspSmoked paprika
1 tspCajun seasoning
140 gTomato paste
1Red chilli, chopped, use more if you want it hotter
1 ½ kgsTomatoes, I had a glut of red and yellow cherry tomatoes so I used them (Main)
1 cupWater
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Directions

  1. Heat olive oil in a large saucepan on medium heat. Saute onions and garlic until onion is soft, about 5 minutes.
  2. Add smoked paprika, Cajun seasoning and tomato paste. Fry for a further 2-3 minutes until tomato paste darkens.
  3. Add chillies, tomatoes and water. Bring to the boil, then lower heat, cover with a lid and cook for 30 minutes, stirring occasionally with a wooden spoon.
  4. Remove lid and continue to simmer, uncovered, for a further 20 minutes until it is a thick chutney consistency.
  5. Season to taste with salt. Bottle into clean, sterilised jars while hot or keep in the fridge — it will keep for a couple of weeks.

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