Shopping list
olive oil, to fry
3 shallots, halved then sliced
2 garlic cloves, finely crushed
2 tablespoons sugar
1 teaspoon fennel seeds
good pinch dried chili flakes
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
50ml red wine vinegar
8-12 tomatoes, roughly chopped
The first (side) dish in wich we use our tomato harvest is the spicy chutney by Michel Roux Jr. Tomorrow we make his roasted chicken croquettes, which together with the spicy tomato chutney is a great Sunday lunch or afternoon snack.
How to make the spicy tomato chutney
Slice the shallots and heat the olive oil in a frying pan.
Fry the shallots and garlic soft, without colouring
Add the sugar; salt & pepper; chili flakes and fennel seeds.
Add the vinegar and the roughly choppped tomatoes.
Bring the mixture to the boil
Cook the chutney 10-15 min. or until the tomatoes have softened.
We sterilized 2 jars because we do not know which size we need.
Pour the chutney into the clean jar, fill it up to the rim.
Seal the jar properly and store it in the refrigerator.
Too much tomato chutney? Use a freezer container and freeze it.
Enjoy!