0 — 
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.
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.
Ingredients
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
Directions
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.
