Brett McGregor
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Quick Tomato Chutney

12/2/2019

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Quick Tomato Chutney
​Makes 2 cups
Prep time 5 min
Cook time 5 min

 
Ingredients
     3 tbsp Olivado Avocado oil
     1 tsp fennel seeds
     ½ tsp cumin seeds
     ½ tsp brown mustard seeds
     5 garlic cloves, finely sliced
     10 tomatoes, chopped
     1 tsp salt
     2 tsp sugar
     1 tsp chilli powder
     2 tsp finely grated ginger
     2 small green chillies, de-seeded and finely sliced
 
Method
 
Heat the oil in a medium size saucepan and fry the fennel, cumin and mustard seeds over a moderate heat until the mustard seeds begin to pop.
 
Add the garlic to the pan and fry for 2 minutes until fragrant and softened, then add the tomato, salt, sugar, chilli powder and ginger and give it a good stir.
 
Cook over a low heat until the tomato softens and begins to break down. 4-5 minutes. Add the green chilli and combine. Remove from heat and allow to cool.
 
 

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    About Brett McGregor

    My inspiration for cooking and trying new flavour combinations stems from places travelled, more often than not on a shoestring budget… like most kiwi adventurers.

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  • Signed Cookbooks
  • What I'm Up To
    • Olivado Olive Oil
    • Kaipara Kumara
    • The Travelling Chef
    • Blue September
    • Allergy Awareness Week
    • Keep Calm + Learn to Cook
    • Taste of a Traveller
    • Auckland Seafood Festival
  • About Me
  • Recipes
  • Blog