Thermomix & Air Fryer
Preserves & Condiments
Quick tomato chutney
A super-quick relish, using sun-dried tomatoes from a jar - or dry them in your airfryer
I grow tomatoes each summer, and as well as eating them freshly picked I also fill my freezer full of tomato sauce to last through the rest of the year. But even so, there are often lots of tomatoes left and this is a wonderful way to use them. It’s the fastest chutney you’ll ever make but although it won’t
keep like normal chutney does, it’s fine in the fridge, covered, for up to 5 days - and it freezes really well in little pots or jars too.
Ingredients
Makes Enough for 4 people as an accompaniment
- 1 red onion, chopped
- 1 clove garlic, chopped
- Handful cherry tomatoes
- 5 sun-dried tomatoes (from a jar, or dried in your air fryer – see Tip below)
- 1 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1 tsp light soft brown sugar
- Tiny pinch of chilli
- 5 basil leaves, ripped
Method
Sauté the onion for a few mins until starting to soften, then add the garlic and the rest of the ingredients (except the basil) plus plenty of salt and freshly ground pepper. Cook over a medium heat until the tomatoes have broken down, then increase the heat and simmer fast until you have a thick chutney consistency. Add the basil leaves then cook for a further minute. Whizz briefly with a stick blender – you want it to be chunky but without any big pieces of tomato skin. Set aside and leave to cool.
A Cook's Plot Tip
To ‘sun-dry’ tomatoes quickly in your airfryer, rub them with a little olive oil and salt cook them at 130C for 60 mins until they are starting to shrivel, then at 100C for 40 mins