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Quick tomato chutney

Yields2 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

Take a look at Kiwi Chef Brett McGregor's recipe for a quick tomato chutney anyone can knock up with a touch of Olivado oil for additional excellence.

Quick tomato chutney


3 Tbsp Extra virgin 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, deseeded and finely sliced


1. Heat the oil in a medium size saucepan and fry the seeds over a moderate heat until the mustard seeds begin to pop.

2. Add the garlic 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.

3. 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.

Nutrition Facts

Servings 0

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