Prep 5 mins
Cook 15 mins
A great chutney for Christmas. It goes very well with my Aubergine fritters.
- 1 tablespoon sunflower oil
- 2 shallots, chopped
- 1⁄4 teaspoon saffron strand
- 1 lemon, zest of
- 1⁄2 teaspoon salt
- 4 tablespoons capers, drained
- 2 tomatoes, skinned seeded and chopped
- 250 ml water
- Heat the oil and fry the shallots until soft.
- Add all other ingredients.
- Bring to boil and simmer until almost all the water has evaporated.
- Allow to cool and serve.