Tomato & Smoked Paprika Chutney

Smoked Paprika

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Prep Time

10 Minutes

Cook Time

45 Minutes

Ingredients

10

This wonderfully sticky tomato chutney is the perfect balance of sweet and sour. Slowly stewing the plump tomatoes and tart apples brings out their natural sweetness, which is intensified with the addition of raisins and some light brown sugar. Cider vinegar cuts through the sugar and prevents it from being overly sweet, while the smoked paprika gives an earthy depth. This chutney is incredibly versatile – it definitely shouldn’t just be reserved for cheese and wine night. Jazz up your lunch by spreading it into a cheese sandwich, dip healthy snacks like carrots and cucumber into it, or serve it alongside leftover roast meat and potatoes for a quick dinner.

Ingredients

Schwartz Sea Salt to season
1 tablespoons olive oil
325 gram (11 ounce) shallots
1 garlic clove, crushed
1 kilogram (2.2 pound) tomatoes, peeled and chopped
450 gram (1 pound) cooking apples, peeled cored and chopped
325 gram (11 ounce) light brown sugar
300 millilitre (½ pint) cider vinegar
200 gram (7 ounce) raisins
2 teaspoon Smoked Paprika

Key Products

Smoked Paprika

Product Information

£ 1.98/unit,40g

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Instructions

1 Heat the olive oil in a large pan and gently fry the shallots and garlic until softened.
2 Add all the remaining ingredients to the pan then bring to the boil for around 45 minutes until the mixture has thickened and the fruit is tender.
3 Allow to cool then store in sterilised jars.