Sorry for the brief break in blogging; in between a trip to Pitlochry to see family (oh, and a visit to the House of Bruar Food Court, which is the nearest thing to heaven since I last went to Fortnum and Mason in London) and work trips to London and Dundee, AND THEN our fridge freezer packing in, this last month definitely wasn’t a good time for home-made or healthy food in our household. However, this quick and tasty recipe for a tomato and orange chutney has certainly got us back on track this week!
This recipe is one which I really enjoy, but that I try not to make too often in the winter as it relies on ingredients from other countries (hello Spanish oranges and tomatoes!) and I’m trying to reduce the miles our food travels to get to us. However, there is something so satisfying about a super-savoury piece of cheddar along with some fresh bread, green salad and sweet-sour chutney.
I always find myself craving chutney in the winter months, because it means that an otherwise dull dinner (grilled chicken, bread and cheese) comes alive with just a few fresh ingredients and a few minutes in front of the oven. I’ve also enjoyed added a few strips of red pepper or a small red chilli to this recipe, but I really don’t think it needs too much tweaking – although other chutney recipes will be gratefully received and tried!
A fairly simple recipe, this chutney combines vine and cherry tomatoes with orance juice and zest (and a few segments!) for a sticky and festive tasting chutney. We enjoyed this with a couple of slices of smoked chicken terrine (thanks House of Bruar!), salad and bread. For a quick and easy supper, I couldn’t recommend anything better!
Festive Tomato Orange Chutney
|Prep time||10 minutes|
|Cook time||25 minutes|
|Total time||35 minutes|
|Meal type||Condiment, Side Dish|
|Misc||Pre-preparable, Serve Cold, Serve Hot|
|Website||Eating Local In Edinburgh|
- 200g cherry or vine tomatos
- 1 large Orange ((both zest and juice))
- 1 medium onion
- 1 red chilli
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine
- 2 cloves garlic
|Finely chop the onion, chilli and garlic. I removed the seeds from the chilli, but feel free to leave them in if you like heat.|
|Gently fry the onion until softened and translucent. Add the chilli and garlic and allow them to release their aromas.|
|Chop the tomatoes roughly - I halved most of them, and quartered a few of the larger ones. Once chopped, add these to the pan and turn the heat up.|
|Allow the tomatoes to soften for a few moments in the hot pan, then add the balsamic vinegar and red wine. Stir well, and wait for the tomatoes to release their juices.|
|Grate the zest from the orange, aiming to included as little of the white pith as possible. Split the orange in half. Squeeze the juice from one half of the orange, and segment the other half.|
|Add the zest and juice to the pan, and allow the chutney to reduce and thicken for approximately five minutes. Once the chutney is of a good consistency, turn the heat off and add the orange segments. Serve with strong cheese, cold meats or layer in a chicken sandwich.|