Jamie Oliver

Tomato & garlic chutney

With lots of fresh coriander

Tomato & garlic chutney

Serves 8
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    37
    2%
  • Fat
    2.1g
    3%
  • Saturates
    0.3g
    2%
  • Protein
    1.2g
    2%
  • Carbs
    4.3g
    2%
  • Sugars
    3.5g
    4%
  • Salt
    0.8g
    13%
  • Fibre
    1.1g
    -

Of an adult's reference intake

recipe adapted from

Chetna Makan

By Chetna Makan
Tap For Method

Ingredients

  • 8 cloves of garlic
  • 8 tomatoes
  • 1 tablespoon vegetable oil
  • 1 pinch of asafoetida
  • 1 teaspoon black mustard seeds
  • 1 big handful of fresh coriander leaves
  • 1 teaspoon chilli powder
  • 1½ teaspoons granulated sugar
Tap For Method
recipe adapted from

Chetna Makan

By Chetna Makan

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Tap For Ingredients

Method

  1. Peel the garlic, and then roughly chop along with the tomatoes. Put them in a pan with 200ml of water, bring to a simmer, then cover and cook over a low heat for 10 to 15 minutes.
  2. Take the pan off the heat and leave to cool a little. Transfer the contents of the pan to a blender and blend the mixture to a paste.
  3. Heat the oil in a small pan set over a low heat. Add the asafoetida and, when it is fragrant, add the mustard seeds. When they begin to pop, add the tomato paste and 1½ teaspoons of sea salt.
  4. Cook over a low heat for 15 to 20 minutes until the mixture becomes a thick paste. Finely chop the coriander, then add along with the chilli powder, coriander and sugar and mix well.
  5. Leave the chutney to cool a little before serving. This chutney will keep, refrigerated, in an airtight container for up to 3 days.

Tip

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Nutrition per serving
  • Calories
    37
    2%
  • Fat
    2.1g
    3%
  • Saturates
    0.3g
    2%
  • Protein
    1.2g
    2%
  • Carbs
    4.3g
    2%
  • Sugars
    3.5g
    4%
  • Salt
    0.8g
    13%
  • Fibre
    1.1g
    -

Of an adult's reference intake