Saturday, July 22, 2017

sweet & spicy tomato chutney

Recipe development with leftovers floats my boat. Using up yummy bits from the fridge and reworking them into dinner is so fun.

Tonight: scrambled eggs with leftover sausages, roasted zucchini and yellow squash, and black beans, with chopped green onion on top.

Served with Jamie Oliver's sweet and spicy tomato chutney--it really jazzed it up.

For the chutney (changed a smidgeon from the original recipe), you'll need:
  • 1 onion, chopped
  • 2 cups cherry tomatoes of various colors, quartered
  • 45 ml (3 tablespoons) red wine vinegar
  • 45 ml (3 tablespoons) brown sugar
  • salt, black pepper, and red pepper flakes to taste
Do this:

Just simmer it up till it's thickened and gooey. 

Serve with whatever you like. Sweet! And spicy. 

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