Roasted Tomato & Apple Chutney

Serves 2
Preparation 10 mins
Cooking 1 hr 45 mins
verage Quantity per serving: Energy 272 kJ, Protein 1.1 g, Fat total 3.2 g, Saturated fat 0.4 g, Carbohydrates 7.2 g, Sugars 4.7 g, Sodium 35 mg

Ingredients

750g tomatoes, halved

1/3 cup Equal Spoonful

ground black pepper, to taste

2 Tbsp olive oil

2 onions, chopped

4 small red chillies,

fi nely chopped

2 apples, peeled, chopped

1 cup Equal Spoonful, extra

1 cup white wine vinegar

2 Tbsp seedy mustard

1 tsp ground cinnamon

1/2 tsp garam masala

Directions

Preheat the oven to 200°C.

Cut the tomatoes in half and lay them cut side up on a baking paper-lined baking tray. Sprinkle with Equal and pepper. Bake for 30 minutes or until softened.

Meanwhile, combine the oil, onions and chilli in a large saucepan and cook over low heat for 15 minutes or until caramelised. Add the tomatoes, apple, extra Equal, vinegar, mustard, cinnamon and garam masala.

Bring to the boil, reduce heat to low and cook for 1 hour or until the mixture becomes very thick. Stir often to prevent the mixture from sticking to the base and corners of the saucepan. Allow to cool.

 *Serving suggestion: Serve chutney with meats, sandwiches or with cheese and biscuits.