READER’S RECIPE

MAKES 1 X 700G JAR

LOSE IT! - - Contents -

Mar­tie White’s Hot Chilli Tomato Chut­ney

• 1kg toma­toes, peeled

and chopped • 2 tsp crushed gar­lic • 1 knob gin­ger,

peeled and chopped • 12 mixed chillies,

roughly chopped • 2 tbsp worces­ter­shire

sauce • 100ml brown grape

vine­gar • 1½ cups xyl­i­tol

gran­ules

1. Put the toma­toes, gar­lic, gin­ger, chillies and Worces­ter­shire sauce in a pot. 2. Bring the con­tents of the pot to the boil, then add the vine­gar and xyl­i­tol. Re­duce the heat and sim­mer gen­tly for 30–40 min­utes or un­til the chut­ney has thick­ened, stir­ring reg­u­larly to­wards the end of cook­ing to pre­vent the chut­ney from stick­ing to the pot. 3. While it is still hot, pour the chut­ney into ster­ilised jars. 4. To serve: Serve the chut­ney as an ac­com­pa­ni­ment to meat, chicken, cheese boards and curries.

KEEP ON TRACK

PER JAR Fat 3g Carbs 62g Pro­tein 12g

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