Spiced tomato chutney
We cook our aromatic whole spices and seeds in olive oil until they pop before adding onion, ginger, garlic and chilli. To give it sweetness, we stir in some brown sugar and for the tanginess, some red wine vinegar and tomatoes. The chutney is reduced over heat until it has thickened - sweet, spicy and warming....and oh so versatile!
Serve with the pancetta-wrapped meatloaf, burgers, sandwiches, scrambled eggs and bacon, corn fritters, cold meats and cheeses... it goes with pretty much anything.
Defrost overnight in the fridge. Keep refrigerated and consume within 4 weeks.