Quick tomato chutney
James Martin's easy tomato chutney is a cinch to whip up for sandwiches or a cheeseboard. It only takes a few minutes and makes enough for one meal.
By James Martin
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- ½ shallot, chopped
- 1½ medium-large tomatoes, chopped
- 1 garlic clove, crushed
- 1 tbsp balsamic vinegar
- 1 tsp brown sugar
Method
Heat the oil in a small pan over a medium heat.
Add the shallots, tomatoes and garlic and cook for 5–8 minutes or until softened.
Add the vinegar and sugar and cook for a further 3–5 minutes, or until the chutney has caramelised slightly. Serve immediately.
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