Chop the onion finely and fry in the butter along with the garlic powder or finely chopped garlic clove. Cook on a low heat until softened and not too caramelised.
Chop tomatoes finely carefully preserving the juice, or preferably chop in a food processor. Turn the heat to medium high, and add the vinegar, sriracha or cayenne, and chopped tomatoes. Stir and cook for 5 minutes.
After 5 minutes, once some liquid has evaporated, add the lemon zest, and add the sugar a few spoons at a time until the chutney tastes sweet but tangy. The sweetness of your tomatoes will mean the quantity of sugar required may vary.
Season carefully with salt and pepper to taste.
Cook on a low heat until thickened but still of pouring consistency, similar to that of chunky Ketchup.
If the chutney is too sweet, add more vinegar and cook for an extra few minutes.
Boil the kettle, and fill a jar with boiling water to sterilise it. This will help the chutney last longer.
Empty the hot jar of water and pour in the still hot chutney mixture.
Enjoy straight away, or seal the lid on and refrigerate for up to six weeks.
Perfect with ham, gruyere cheese and lettuce inside a buttered milk roll or brioche bun.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (847g)|
|Recipe Makes: 1|
|Calories from Fat: 35 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.2mg||3 %|
|Sodium 112.8mg||4 %|
|Potassium 169.2mg||4 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.2g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 228
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