Hot Chilli Tomato Chutney!

A hot, fiery, tangy chilli chutney sure to awaken all your senses and tingle your tastebuds.  I made this extremely quick condiment to go with my spinach flatbreads last night. 

My husband loves this chutney and I made it extra hot as we both fancied something a little out there and boy was it gooood!  You can vary the heat or spice according to taste.  By making a mild version (leaving out the chilli) it can be used as a great dip for little ones and introduces their palettes to something different. Give it a go and let me know…look forward to chatting to you all my friends…Have a tremendous Thursday! Much love D x

INGREDIENTS

6 medium tomatoes chopped
4 hot green finger chillis chopped
1 tbsp sunflower oil
⅓ tsp cumin seeds
½ tsp salt
½ tsp dried coriander leaves
⅓ tsp garlic granules
pinch of sugar
Squirt of tomato ketchup

METHOD

• Heat the oil in a medium saucepan with the cumin seeds, once they start to sizzle, throw in the chopped tomato and chilli

• Season with the rest of the ingredients and mix well.  Reduce the heat to a gentle simmer.  Squash the tomatoes and chilli with the back of your wooden mixing spoon, to release flavour

• Cover and cook for 5 minutes.  Stir in the tomato ketchup and cover again and simmer for a further 12-15 minutes

• Serve hot or cold with a flatbread of your choice.  We had spinach chapattis spiced with garam masala

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