RECIPE: Cherry Tomato Vodka Chutney

Add a kick to your Coronation culinary creations over the bank holiday weekend, with this beautiful Cherry Tomato Chutney featuring our Cornish Rosemary & Bay Vodka.

(Created for you by local chef Jordan Cook at Restormel Kitchen, Lostwithiel - Cornwall)

Ingredients:

400g Picolo Cherry Tomatoes
1 Onion
2 Cloves Garlic
Few Sprigs of Time
Pinch of Salt & Black Pepper
2 Table Spoon Tomato Puree
100ml Distilled White Vinegar
65g Dark Brown Sugar
2 Tablespoons Olive Oil
50ml Cornish Rosemary & Bay Vodka

Method:

• Fine dice your onion & garlic and lightly fry off in the olive oil – careful not to burn the garlic, keep stirring until they have become opaque in colour (around 5 mins)

• Half all Cherry Tomatoes & add to the onion mix, continue to fry off for a few more minutes. Season with a little salt & black pepper & add your thyme – ½ a teaspoon of dried is okay if fresh isn’t available.

• Now add your vinegar, tomato puree & dark brown sugar, stir to incorporate all the ingredients together & bring to the boil. Once boiling turn down to a simmer for 30 minutes.

• Take off the heat & add the Vodka, mix in & leave your chutney to cool.

To Serve:

Lightly toast a chedder scone, add a generous spoon of chutney to each half & top with crumbled goats cheese (or any grated cheese of your choice)

Finish with a spoonful of Mascarpone or add to a piping bag to have a little more control. Garnish with any fresh herbs & serve immediately!

This will keep in a container in the fridge for 4 weeks or a sealed jar for 6 months.