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Chipolatas with Tomato Chutney

40 mins | Serves 4

  • 8 Peppercorn Extra Lean Beef Chipolatas
  • Cooking spray
  • ¼ cup fresh continental parsley leaves, to serve
  • Tomato chutney
  • ½ brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp water
  • 4 Roma tomatoes, chopped
  • 1 tbsp red wine vinegar
  • 1 tsp caster sugar
  • Freshly ground black pepper

1 – Tomato chutney: Put onion, garlic and water in a medium saucepan. Cover and cook, stirring often, over a medium heat for 4-5 minutes or until onion softens slightly. Add tomatoes and vinegar. Bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally for 10 minutes. Cook uncovered, stirring occasionally, for a further 10 minutes or until sauce thickens. Stir in sugar. Season with pepper. Transfer to a dish.

2 – Meanwhile, preheat grill to medium. Put chipolatas on grill tray, then spray lightly with cooking spray. Cook, turning once, for 8-10 minutes or until chipolatas are cooked.

3 – Sprinkle the parsley leaves over the chipolatas to serve. Accompany with the tomato chutney.


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