Nicoise chutney – Food & Home Magazine

Ingredients

• 10ml (2 tsp) olive oil
• 1 celery stick, diced
• 1 small carrot, peeled and diced
• 1 bay leaf
• 1 garlic clove, peeled and crushed
• 5ml (1 tsp) tomato paste
• 15ml (1 tbsp) wholegrain mustard
• 15ml (1 tbsp) brown sugar
• 30ml (2 tbsp) baby capers
• 150g sun-dried tomatoes in brine/oil, drained
• 250g Kalamata olives, pitted and chopped
• 5ml (1 tsp) soy sauce
• 5ml (1 tsp) Worcestershire sauce
• 10 fresh basil leaves, chopped
• 1 x 410g tin tomato and onion relish
• 10ml (2 tsp) freshly squeezed
• lemon juice
• freshly ground black pepper, to tast