Picnic: Tomato Chutney.
by a tale
TOMATO CHUTNEY.
5-10 mild chillies
2 shallots
4 cm piece of ginger
2 stalks of lemongrass
200 g cherry tomatoes
75 g sugar
4 tbs of rice vinegar
2 tbs of soy sauce
salt
Start by finely chopping the chillies, shallots, the ginger and the lemongrass. Put the mixture together with the tomatoes and sugar in a pot and let simmer until the water has evaporated and the sugar has caramelised. This takes about 20 minutes. Add the vinegar and soy sauce and let simmer a little longer. Season with salt to taste and fill into sterilised glasses. Close with lids and turn them around. Let cool. You can store them in the fridge for about 3-4 weeks.
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