Sausage and tomato chutney
This Sausage and Tomato Chutney features a savory blend of browned Vienna sausages and tangy canned tomatoes, simmered to a thick consistency. It's perfect as a standalone dish or versatile side.
Cook time 20 min
Prep time 10 min
Ingredients:
2 tbsp olive oil4 oz vienna sausage
2 onions
1.25 cup canned tomatoes
1 cup water
1 dash salt
1 dash black pepper
This delightful Sausage and Tomato Chutney recipe is a perfect blend of savory and tangy flavors. It's a simple yet delicious dish that can be prepared with minimal ingredients. Whether you're looking for a quick meal or a tasty side dish, this recipe is sure to satisfy your taste buds.
Instructions:
- In a large skillet or saucepan, heat the olive oil over medium heat until it’s shimmering.
- Add the sliced Vienna sausages to the skillet. Cook, stirring occasionally, until they are browned and slightly crispy, about 5-7 minutes. Transfer the sausages to a plate and set them aside.
- In the same skillet, add the finely chopped onions. Sauté over medium heat until the onions are soft and translucent, around 8-10 minutes. Stir occasionally to prevent them from burning.
- Stir in the canned tomatoes and the water. Combine thoroughly with the onions and bring the mixture to a simmer.
- Season the mixture with a dash of salt and a dash of black pepper.
- Reduce the heat to low and let the mixture simmer uncovered for about 20-25 minutes, or until it thickens to a chutney consistency. Stir occasionally to make sure it doesn't stick to the bottom of the pan.
- Once the chutney has thickened, add the browned sausage slices back to the skillet. Stir to combine the sausage with the chutney. Let it cook for an additional 5 minutes to allow the flavors to meld together.
- Serve your sausage and tomato chutney hot. It’s versatile and can be enjoyed over rice, with crusty bread, or even as a topping for baked potatoes.
With its rich, savory flavors and effortless preparation, this Sausage and Tomato Chutney is a must-try recipe. Serve it alongside your favorite bread, rice, or even as a topping for roasted vegetables. Enjoy the delightful combination of sausage and tomatoes that will leave everyone asking for more.
Sausage and tomato chutney FAQ:
A large skillet or saucepan is recommended to allow enough space for cooking the sausage and onions evenly. A 10-12 inch skillet works well.
You should simmer the chutney uncovered for about 20-25 minutes until it thickens to your desired consistency. Stir occasionally to prevent it from sticking.
Yes, you can use fresh tomatoes, but you'll need to peel and chop them. Use about 1.5 to 2 cups of fresh tomatoes to match the volume of canned tomatoes.
Store the chutney in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave.
You can substitute Vienna sausage with cooked and chopped hot dogs or any other cooked sausage, such as kielbasa or smoked sausage, for a similar flavor.
Cooking Tips:
- Use high-quality olive oil to enhance the flavors in the dish.
- Make sure to brown the sausage well; it adds a depth of flavor to the chutney.
- You can add a pinch of sugar if the tomatoes are too acidic.
- For an extra kick, consider adding a dash of red pepper flakes or fresh parsley.
- Let the chutney simmer until it thickens to your preferred consistency.
Nutrition Facts
2 ServingsCalories 210kcal
Protein 8g
Carbohydrates 20g
Fiber 6g
Sugar 13g
Fat 24g
More recipes
Penne with black beans and spinach in a tomato sauce
Enjoy a healthy penne pasta dish with black beans and spinach in tomato sauce.
05 May 2026Coconut peanut tofu satay with red pepper spice
Grilled marinated tofu in a creamy coconut peanut sauce.
05 May 2026Balsamic steak with tomato, basil and fetta
Marinated balsamic steak topped with fresh tomato and feta salad.
05 May 2026Creamy garlic mushroom beef
A hearty beef dish in a creamy garlic sauce with fresh vegetables.
05 May 2026Slow-cooker beef bourguignon soup
A hearty Slow-Cooker Beef Bourguignon Soup that's full of flavour.
05 May 2026Cauliflower, chickpea, tomato and coriander curry
A hearty Cauliflower and Chickpea Curry with vibrant spices.
05 May 2026Oyster blade steak with hasselbacks and chimichurri
Savour juicy oyster blade steak with Hasselback potatoes and chimichurri.
05 May 2026