Mint and shallot chutney

Simon Rimmer stirs up a tangy mint chutney that will add a tempting zing to whole host of lamb dishes
By Simon Rimmer
Mint and shallot chutney
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

main

  • 2 tbsp olive oil
  • 8 shallots, peeled and chopped
  • 1 clove garlic, finely chopped
  • 75 g sugar
  • 125 ml balsamic vinegar
  • black pepper
  • large bunch of mint

Method

1. Heat the olive oil in a saucepan over a gentle heat and fry the shallots and garlic until soft.

2. Add the sugar and cook, stirring, until it is completely dissolved.

3. Add the vinegar and bring to boil. Reduce heat and cook for 25 minutes, until the mixture has thickened and has a `jammy` consistency.

4. Season well, stir in the mint and serve.

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