Roasted Cherry Tomato Chutney

This roasted cherry tomato chutney is best served at room temperature with lamb or beef. Here I have used it to compliment some hake fish cakes.

Roasted Cherry Tomato Chutney
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Dogs are such a good indicator of a person’s true self. Our first Boxer, Maxine, had to undergo extensive surgery when she was a year old. She jumped at a glass window and her hind paw was all but sliced off. Bruce, our Vet, saved her life and her leg and operated on her twice a week for close on a month. Despite all the trauma she would literally jump onto his examination table when she went to see him. Patch, our amazing, much loved Jack Russell had to have her eye removed in her old age. Despite that, she never once lost her ability to do anything. And she too would wag her tail everytime she went to the vet. At least, until the very last visit that is, when she was ready to cross the rainbow bridge.

Today’s inspirational recipe from Lavender and Lime ♥ Roasted Cherry Tomato Chutney ♥ #LavenderAndLime Click To Tweet

Molly has been unbelievable. Her surgery was a huge success and she managed to get around after a couple of days, navigating obstacles with the cone on. She has also retained full use and strength of her leg. When I took her back to Bruce to have the stitches our she tried to jump into his arms. She rolled over, waiting for tummy tickles. And was so happy to be at the surgery. Quite amazing as this is a dog who hated when I took her to Animal Welfare for her annual injections. We only did that once and decided it was worth the expense to take her to a Vet who loves animals, and is in turn, loved by our dogs. Do your pets love your Vet?

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Roasted Cherry Tomato Chutney

This can be made in advance and stored in the fridge to use as needed
Recipe Category: Preserves
All Rights Reserved: Adapted from Curried page 168

Ingredients

  • 350 g Rosa tomatoes
  • 1 clove garlic, peeled
  • 15 mls olive oil
  • 1 green chilli, cut in half and seeded
  • 1 cm fresh root ginger, peeled and roughly chopped
  • 6 sprigs coriander

Method

  • Preheat the oven to 200° Celsius
  • Place the tomatoes and garlic into an ovenproof dish and drizzle the olive oil over the tomatoes
  • Cover with foil and place into the oven for 30 minutes
  • Remove from the oven and set aside to cool completely
  • Place the chilli and ginger into a blender and blitz until finely chopped
  • Add the tomatoes, garlic, cooking oil and coriander and blitz until just chopped
  • Store in a sterilized glass jar in the fridge and use as needed

Notes

See this post on how I sterilize my glass jars.
Inspiration published on Lavender and Lime January 21:

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