Tomato, Chilli & Nigella Seed Chutney Recipe
Introducing: the perfect pairing for your cheese
When you have more fresh tomatoes and chillies than you can eat in a sitting, there is really only one thing for it - a chutney. Created by the brilliant chef Rebecca, this delicious recipe will delight dinner guests, tantalise taste buds and most importantly, can be tucked away as a secret treat just for you.
Creates: 1,800 ml
Total time: 1 hour
- 1kg ripe vine tomatoes, quartered
- 10 red chillies, roughly chopped
- 500g red onion, finely sliced
- 6 cloves garlic, roughly chopped
- 5 bay leaves
- 2 tbsp olive oil
- 1 tbsp nigella seeds
- Thumb of fresh ginger, peeled and roughly chopped
- 240g brown sugar
- 140 ml red wine vinegar
- Salt & Pepper
- Preheat oven to 180°C. Add red onions, tomatoes, chillies, ginger, garlic and olive oil to a large ovenproof baking tray. Add bay leaves, salt, black pepper and roast in the oven for 30-40 minutes until soft and fragrant.
- Add the roasted ingredients to a large heavy based saucepan over a medium heat and add the sugar, red wine vinegar and nigella seeds.
- Bring to a vigorous boil and then reduce to a simmer for around 40 minutes until the mixture thickens and darkens in colour.
- Remove the bay leaves and using a hand blender, lightly blend the chutney until you achieve your desired consistency - I like mine with a good bit of texture. Check for seasoning and allow to cool.
- Sterilise your Nutley’s glass jars before filling with the chutney.
- Store your chutney in the fridge. Chutney will last for around 4 weeks when kept chilled.
This recipe has been created by the lovely Rebecca. She is a Scottish private caterer, photographer & videographer based in Glasgow. Between running her own mexican street food truck to tending to her allotment, she managed to find time to pull together this delicious chutney recipe for Nutleys. If you'd like to find out more about this fantastic chef, click here.