Growing up we usually had Whitlocks Tomato Chutney in the fridge. Not actually much of a chutney, it is a runny sauce, like the Watties, but with herbs and a bit more vinegar in it. I still love that stuff to this day, so it sits alongside the Watties in the fridge. Something for every palate.
This recipe is for a homemade sauce, and it's similar to the Whitlocks, but will be more Watties-esque if you use less of the vinegar and herbs. And maybe squeeze a little agave syrup or something in, as a sweetener, if that's your preferred taste. I got this recipe from another blog, Cupcakes and Kale Chips, via my friend Cindy. Thanks guys! It's nice to make something we eat all the time, without all the unnecessary sugar and fillers and other unknowns in there. I'm a fan of no-cooking-required too :)
170 g tomato paste
1/4 - 1/2 cup cider vinegar (see NB)
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp cumin powder
grind black pepper
1 tsp mustard powder
- Combine all ingredients in a small bowl and mix well. This recipe will keep for a few weeks in the fridge, so you can make a bigger batch, if your family chews through it.
NB: If you use less than 1/2 cup cider vinegar, add water to a total of 1/2 cup of liquid. This is if you prefer it to be less vinegary.