Tomato and Onion Chutney
The perfect little condiment to whip out of the fridge on demand. Think curry night, naan, more naan. Anytime. Keeps for ages!
The perfect little condiment to have handy in the fridge for curry night, to serve with a cheese platter or to just dip your naan into. Mouth watering yet? Mine is!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 4 cloves
- 4 cardamon pods
- 1 Teaspoon cumin seeds
- 2 brown onion peeled and halved
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon chilli powder
- 2 Teaspoons ground turmeric
- 2 bay leaf fresh or dried
- 2 x 400g Tins diced tomatoes
Do
- 1
In a hot pan, dry fry the cloves, cardamon pods and cumin seeds until fragrant. Set aside.
- 2
Place onion and EVOO into the Thermomix. Chop 4 sec/speed 5. Add chilli and turmeric Sauté 5 min/Varoma/speed 1.
- 3
Add bay leaves, tomatoes and the whole spices. Cook 20 min/100°C/Reverse/speed soft.
- 4
Pour into a sterilized jar and let cool at room temperature before storing in the fridge.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
