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Pork banger with tomato chutney and onion rings

Pork banger with tomato chutney and onion rings

Chef Christiaan's grandma used to make this delicious tomato chutney. Such a versatile condiment, it also works a charm with a pork banger on a bun! We love some crispy onion rings ton decadently top it off and of course a glass of wine - in this instance, the Leopard's Leap Unwooded Chardonnay!

Tomato Chutney


2 kg Tomatoes

750 ml Brown Vinegar

1.4 kg White Sugar

500 g Granny Smith Apples

500 g White Onions

500 g Chilies

Freshly ground black pepper

2 Bay Leaves

Remove the skin of the tomato. Just make an X on the bottom of your tomatoes and throw them into a pot of boiling water for no more than a minute. Fish them out with a slotted spoon, plunge them into a bowl of cold water (or an ice bath), lift them directly back out, and peel back the skin with a knife or your fingers.

Dice the tomatoes, apples, onions and chilies and red chilies.

Place all the ingredients in a pot and cook until the correct consistency.

Sterilize the jam bottle and place jam in the bottle.

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