Nicoise Chutney

Ingredients

• 2 teaspoons olive oil
• 1 celery stick, diced
• 1 small carrot, peeled and diced
• 1 bay leaf
• 1 garlic clove, peeled and crushed
• 1 teaspoons tomato paste
• 1 tablespoon wholegrain mustard
• 1 teaspoon brown sugar
• 2 tablespoons capers
• 150g sun-dried tomatoes in brine/oil, drained
• 250g kalamata olives, pitted and chopped
• 1 teaspoon low –sodium soy sauce
• 1 teaspoon worcestershire sauce
• 10 fresh basil leaves, chopped
• 1 x 410g tin tomato and onion relish
• 2 teaspoons freshly squeezed lemon juice
• freshly ground black pepper, to taste

Preparation

1. heat the butter and oil in a heavy-based pot on medium heat. braise (with a wooden spoon) the celery, carrot, bay leaf, garlic and tomato paste, and stir until the carrot is softened.
2. stir in the mustard, brown sugar, capers and sun-dried tomatoes, until the sugar has melted.
3. add the chopped olives, soy sauce, worcestershire sauce and basil, and stir for a minute. add the tomato and onion relish, lemon juice and black pepper.
4. simmer over very low heat for 90 minutes, stirring occasionally so the thickening chutney does not stick to the bottom of the pot. serve hot or cold.