It's so fun and easy to make tasty Looye JOYN tomato chutney from scratch! You can serve it as a dip with crisps or toast or as a side dish with your dinner.
I want to make
Peel and finely chop the onion and garlic cloves.
Please beware: Madamme Jeanette chilies are very hot. Use disposable gloves when handling them, or rub your hands with some oil. Cut the chili in half, remove the seeds and slice into wafer-thin strips.
Cut the Looye JOYN tomatoes into quarters
Heat the oil in the pan and sauté the onion, garlic and chili pepper over medium heat for 5 minutes until they begin to turn golden brown. Add the massala and gently fry for a minute.
Put the Looye JOYN tomatoes in the pan over medium heat, to prevent the contents from burning. Keep stirring thoroughly and add salt.
Leave to simmer a little on low heat so that the flavours can be released and infused. After about 10 minutes, the tomatoes will be nice and soft and ready to be crushed. Season with a pinch of salt and pepper to taste. Leave to cool and serve immediately or store in a closed container in the refrigerator.
Tastes delicious as a dip with vegetables, crisps, cheese or (cold) meat.