Roasted Tomato Chutney

This easy to make sweet and tangy roasted tomato chutney works beautifully with freshly made bread and a hard cheese


  • 1.2 kg cherry tomatoes

  • 100 ml olive oil

  • 2 onions, finely chopped

  • 4 garlic cloves, finely chopped

  • 1 ½tsp. chili flakes

  • 150g soft light brown sugar

  • 125 ml apple cider vinegar

  • 2tbsp. currants

  • 2tsp. sea salt


  1. Preheat a Miele Oven on Fan Plus 160°C. Arrange the tomatoes on two baking trays, drizzle 2tbsp. of olive oil all over and roast in the oven for 25 minutes.

  2. In the meantime, heat the remaining oil in a large saucepan over a medium heat and sweat the onions for 10 minutes. Add the garlic and chili flakes and cook for another minute.

  3. Add the remaining ingredients, reduce the heat to low and simmer stirring occasionally until it thickens (50 – 55 minutes). Set aside to cool.

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Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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