Smoky tomato chutney

Tamara West

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 Tbsp	Olive oil
2	Onions, chopped
4 cloves	Garlic, finely chopped
1 ½ Tbsp	Smoked paprika
1 tsp	Cajun seasoning
140 g	Tomato paste
1	Red chilli, chopped, use more if you want it hotter
1 ½ kgs	Tomatoes, I had a glut of red and yellow cherry tomatoes so I used them (Main)
1 cup	Water

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.