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Photo of Tomato chutney by WW

Tomato chutney

1
Points® value
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
18
Difficulty
Moderate
Whip up this mouth-watering chutney to liven up your lunchtime sandwiches, thanks to reader Samantha D’aft.

Ingredients

Olive oil

1 tbs

Red onion

1 medium, finely chopped

Garlic

1 clove(s), crushed

Curry powder

2 tsp

Cloves

4 whole

Cinnamon quill

2 whole, sticks

Dried bay leaf

2 whole

Canned diced tomatoes

1200 g, (3x400g cans)

Vinegar

2 tbs, apple cider

Caster sugar

2 tbs

Currants

¼ cup(s), (40g)

Instructions

  1. Heat oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the garlic, curry powder, cloves, cinnamon and bay leaves and cook, stirring, for 1 minute or until fragrant. Add the tomato, vinegar and sugar and bring to the boil. Reduce heat to low and simmer, uncovered, for 30 minutes or until thickened. Stir in the currants and season with salt and pepper.
  2. Spoon the chutney into sterilised jars and seal while hot. Set aside to cool to room temperature.

Notes

TIPS: Serve with hot or cold meats, such as lean leg ham or roast beef; add it to a ploughman’s lunch; or spread on sandwiches.This chutney doesn’t contain as much sugar as regular chutney, so it won’t keep as long. To keep it fresh, store it in sealed jars in the fridge for up to 1 month.

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