Having now shared one of my favourite meat pie recipes, it’s only fitting that I also share my all-time favourite tomato chutney recipe.
This recipe comes from Donna Hay magazine and, like most of her recipes, it is super quick and super easy to make. I make it so regularly that I doubt I will ever try any other tomato chutney recipe, lest it disappoint me. I love this cherry tomato relish served with anything from meat pies, sausage rolls and hamburgers, to something a bit more upmarket like a proper roast beef dinner.
The relish keeps well in the fridge for about a week, but I suspect that it could keep for a bit longer; we’ve rarely had any leftover for very long. And it goes without saying that, bottled up in a pretty glass jar, they make for a lovely homemade foodie gift.