Tomato chutney

Tomato chutney

James Martin’s quick and easy tomato chutney is a cinch to whip up for burgers or a veggie curry.


  • 1 tbsp olive oil
  • ½ shallot, chopped
  • 1 ½ tomatoes, chopped
  • 1 clove garlic, crushed
  • 1 tbsp balsamic vinegar
  • 1 tsp brown sugar

Preparation method

  1. Heat the oil in a small pan.

  2. Add the shallots, tomatoes and garlic and cook out for 5-8 minutes or until softened.

  3. Add the vinegar and sugar and cook out for a further 3-5 minutes or until the chutney has caramelised slightly. Serve immediately.

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