Making up sauces, pickles and chutneys is one of my favourite things to do when I'm exploring the cuisines of other countries. They're so satisfying and you end up with a nice big jar in the fridge to put on whatever you like. This South African Tomato Chutney isn't my recipe, it comes out of my favourite cooking magazine, SBS Feast which did a lovely feature on South African Cuisine in it's January 2012 issue, which is still sitting around on my shelf. It was nice to get it out and thumb through it again looking for inspiration for my featured country this month.
It's more of a tomato sauce than a chutney really, beautifully simple and packed with flavour. It's very versatile, we spooned it all over our South Africa dishes and then used up the leftovers dolloped on salads and vegetarian sausages (it was GREAT with the sausages!).
South African Tomato Chutney
Adapted from Feast Magazine, January 2012
1/4 cup olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
4-5 medium tomatoes, finely chopped
1 1/2 tbsp. tomato paste
1 tsp. sugar
1/2 tsp. salt
1/3 cup (loosed packed) chopped fresh coriander
1. Heat oil in a pan and add the onions and garlic. Cook for 2 minutes, or until softened, and then add the tomatoes and cook for a further 2-3 minutes.
2. Add the tomato paste, sugar and salt and simmer for 5 minutes. Once sauce has thickened, stir in the coriander and remove from the heat. Eat straight away dolloped on anything or put it in a jar and keep in the fridge for up to 5 days.
Makes 1 large jar.