Strawberry, pistachio & pepper chutney
MAKES 2 CUPS PREP & COOK TIME 30 MINUTES
1 tablespoon extra virgin olive oil 2 French eschalots, chopped finely 500g small strawberries, hulled and halved 1 large (220g) ripe tomato, chopped ¼ cup (35g) pistachios, chopped 1 fresh bay leaf 1 teaspoon finely grated orange rind ¼ cup (60ml) fresh orange juice 1 tablespoon tomato paste 2 tablespoons sherry vinegar 1 teaspoon cracked black pepper ¼ cup (55g) caster sugar 1 Heat oil in a medium saucepan over medium heat. Add the eschalot and cook, stirring, for 3-4 minutes or until softened but not coloured.
2 Add the strawberries, tomato, pistachio, bay leaf, orange rind, juice, tomato paste, vinegar, black pepper and sugar. Bring to a simmer. Cook, stirring occasionally, for 15 minutes, or…
