Dessert
Own Tomato-Ginger Chutney
Ingredients
1.5kg Tomatoes on the Vine • 100g Fresh ginger • 40ml garlic vinegar - Chatel • 5 Shallots • 1 Bag thyme •1 garlic clove • 350g Preserving Sugar - Tate & Lyle • Flor de Sal Maria Monte • Olive oil - Romeu
Method
Peel and slice the ginger • Finely dice the tomatoes • Peel and very finely dice the shallots and sauté in a shallow pan in some olive oil on a medium heat • Add the crushed garlic clove, diced tomato and thyme leaves • Mix well in the pan, drizzle in some vinegar (to taste) and add the preserving sugar, mixing well again • Cook for around 10 minutes, remove the garlic and the thyme • Season with olive oil and Flor de Sal • Pour the chutney into jars and sterilize if possible at 85ºC for at least 35 minutes in a deeper tray with some water in the oven • Cool quickly
