Chorizo Chutney with Tomatoes and Balsamic Vinegar

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Infused by the all wonderful flavours in chorizo and enhanced by a generous quantity of tomatoes, some extra herbs, spices, a touch of honey and balsamic vinegar, this delicious chutney is the ultimate flavour bomb. Keep a batch of this in your fridge and you have a spectacular way to add this flavour powerhouse to your plate, at the drop of a hat.

What is the best way to serve Chorizo Chutney with Tomatoes and Balsamic Vinegar?

I truly believe that the addition of chorizo makes most savoury dishes better. Fortuneately this wonderful chutney can be used in so many different ways:

• Serve a dollop with some simply cooked fish. Pan-fried, roasted or steamed all work.
• Add some alongside your breakfast eggs, or at lunch time for that matter. Scrambled, fried, poached; it is delicious with them all.
• It complements roast or poached chicken wonderfully. I particularly like it alongside a simple chicken salad with crispy lettuce, avocado and parmesan cheese.
• Drizzle some over the top of a shakshuka – so good.
• Scatter some over the top of a plate of fries, grate over some cheese, grill to melt and you have some incredible dirty fries.
• Delicious in a toasted sandwich with cheese and your choice of veggies.

Where is this recipe from?

This is my version of the chorizo chutney we enjoyed at Griffin, an award-winning restaurant in Dale, Pembrokeshire. Situated on the waterfront, overlooking the beach, this fabulous restaurant specialises in serving top quality, local seafood in a relaxing and comfortable environment. The Griffin itself has been creating a ‘cwtch’ environment for over 300 years. ‘Cwtch’ is often translated as a hug or cuddle, but it is also about offering someone a place of warmth and safety. A home from home, The Griffin is an important part of the local community for both locals and returning tourists alike.

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How to make Chorizo Chutney with Tomatoes and Balsamic Vinegar

Collect the ingredients together:

• chorizo, outside casing removed and roughly chopped
• red onion, peeled and roughly chopped
• garlic, peeled
• dried thyme
• smoked paprika
• chilli flakes – the amount you use will depend on your personal preference but also, very importantly, how spicy the chorizo is. They can vary a lot so go easy on the chilli and add more to taste, if necessary.
• tomato puree
• fresh tomatoes, peeled and roughly chopped
• runny honey or maple syrup
• balsamic vinegar
• fine salt
• freshly ground black pepper

How to make this fabulous chutney:

1. Pulse the chorizo in a food processor until finely chopped. Cook for 5 – 10 minutes over a moderate heat or until lightly caramelised. Remove from the pan but leave the oil behind.
2. Pulse the peeled onion and garlic in the food processor until finely chopped and add to the pan. Cook for 4 – 5 minutes until soft but not coloured.
3. Meanwhile, cover the tomatoes with boiling water. Leave for 1 – 2 minutes, drain and remove the tomato skins. Roughly chop.
4. Next add the thyme, paprika and chilli flakes to the pan and cook for a further 30 seconds.
5. Add the tomato puree and cook, stirring, for around 2 minutes. This helps to intensify the flavour and remove any bitter taste in the puree.
6. Blitz the skinned tomatoes in the food processor until they are completely blended. Add these to the pan with the chorizo, maple syrup/honey, balsamic vinegar, salt and pepper. Cook, stirring from time to time, for 10 – 15 minutes or until you have thick, chutney like texture. Don’t forget that it will thicken as it cools.
7. Taste and adjust seasoning, if required. Transfer to a sterilised jar, cover, and when cool, store for up to 1 month in the fridge.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.