Caramelised onions and aromatic spices turn this into a heavenly chutney.
750g medium-ripe plum tomatoes, halved
1 large onion, sliced lengthways
½ teaspoon coriander seeds
½” piece cassia bark
¼ teaspoon ground nutmeg
¼ teaspoon allspice berries
½ teaspoon cayenne pepper
½ teaspoon turmeric
1 tablespoon ghee
½ teaspoon dried oregano
2 large garlic cloves, peeled, crushed and finely chopped
1 tablespoon apple cider vinegar
1 tablespoon honey
Pinch sea salt
Preheat the oven to 180°C fan.
Place the tomatoes cut side up on a baking sheet. Drizzle with olive and sprinkle with black pepper and salt. Roast for 40 minutes.
Meanwhile dry-fry the cassia, coriander and allspice in a large pan until fragrant and toasted. Allow cooling then grind to a powder
in a pestle and mortar.
Sauté the onions in the ghee and a little salt with the oregano until caramelised. Then add all the spices and fry for one more
minute. Add the garlic, fry and stir for a minute or two.
Add the vinegar, honey and sea salt and stir for another minute.
Pour in the tomatoes and any juices, break them up using the back of a wooden spoon. Simmer for around 30 minutes until the mixture
starts to take on a thickish consistency.
Does this have to be used fresh or can this be bottled and if so, how long does it last?
Hi Liz
The answer is both. I’ve recently used a jar from my store cupboard which I had previously dated September 2014. It tasted great so it has a long shelf life if stored in a cool dark place in sterilised jars with new lids.
Best wishes
Phil