Take your barbecued sausages to the next level with this easy tomato chutney
Yes, I am giving you a recipe for sausages in bread, but this is really about the home-made chutney, which elevates a humble dish to a whole new level.
Ingredients
2 tbsp vegetable oil
3 onions, thickly sliced
8 good-quality sausages
white bread, to serve
BarbecueD cherry tomato chutney
250g cherry tomatoes
4 garlic cloves, peeled
½ red onion, roughly chopped
2 large green chillies (optional)
2 tbsp white vinegar
¼ cup brown sugar
¼ tsp turmeric powder
1 tbsp olive oil, plus extra for the barbecue
2 tbsp roughly chopped parsley
Method
Step 1
Lightly oil your barbecue plate with olive oil and add the cherry tomatoes, garlic, onion and chillies (if using). Cook, turning occasionally, for about 15 minutes until charred.
Step 2
Transfer to a tall container with the vinegar, brown sugar, turmeric powder and 1 tablespoon of olive oil and season well with salt. Blend with a stick blender to form a chunky chutney, then stir the parsley through. Set aside while you cook the sausages and onions.
Step 3
Cook your sausages and onions on the barbecue hotplate and serve with the chutney and white bread.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
