Tomato ginger chutney from Spice by Christine Manfield
This chutney gives fried pastries and meats a real flavour boost. I love it with lamb’s brain fritters.
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Ingredients
- 1 tablespoon minced ginger
- 4 cloves garlic, crushed
- 10 roma tomatoes, peeled and seeded
- 50 g small capers, rinsed
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 30 ml red-wine vinegar
- 75 ml extra-virgin olive oil
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