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Spicy tomato chutney

A perfect companion for your Tempura Chicken Breast Crackles

2SERVES
5MIN PREP
20MIN COOK

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 400g can chopped tomatoes
  • ¼ cup caster sugar
  • ¼ cup white vinegar
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METHOD

  1. Heat oil in a saucepan on medium. Cook onion for 5 minutes, until soft. Add garlic, turmeric and curry powder. Cook for 30 seconds, until fragrant. Add tomatoes, sugar and vinegar. Simmer for 15-20 minutes, stirring occasionally, until thickened.
  2. Store in an airtight container for up to 1 week.
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 400g can chopped tomatoes
  • ¼ cup caster sugar
  • ¼ cup white vinegar
COPY TO CLIPBOARD
  1. Heat oil in a saucepan on medium. Cook onion for 5 minutes, until soft. Add garlic, turmeric and curry powder. Cook for 30 seconds, until fragrant. Add tomatoes, sugar and vinegar. Simmer for 15-20 minutes, stirring occasionally, until thickened.
  2. Store in an airtight container for up to 1 week.

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