I love utilising my favourite Bistro in the Kloof/Hillcrest area as my “office” for the simple reason that it’s relaxing. I love the atmosphere and the food is glorious. The décor is rustic and absolutely stunning with shelves full of different preserves and jams that are made in-house. There is a certain buzz going on that just makes one want to come back for more. It is clear to see that they use only fresh ingredients and produce making their food perfect. The daily lunch-time busyness keeps this eatery lively and energetic. The bistro’s name is Sprigs and you can check them out by clicking on THIS link.
On my most recent visit, I had a meat and Camembert sandwich with the most delicious tomato chilli jam. I asked the owner, Fiona, if she minded that I blog the recipe, and without even hesitating she said yes. I am so thrilled that I can share this amazing Tomato Chilli Chutney with you.
500g baby tomatoes
4 cloves of garlic
1 knob of ginger
30 ml fish sauce
100ml white wine vinegar
300g castor sugar
Roughly chop the tomatoes and place half in a food processor. Peel the garlic and ginger and roughly chop the chillies. Add the garlic, ginger, chillies and fish sauce to the tomatoes in the food processor and blitz until smooth. Scrape into a medium deep saucepan. Bring to the boil and add the remaining tomatoes, castor sugar and white wine vinegar. Simmer for 30-40 minutes or until the chutney is thick. Remove any foam that rises to the top of the chutney. Stir regularly as this chutney sticks towards the end of cooking. Fabulous with scrambled eggs for breakfast, double cheese and tomato chilli chutney sandwich – the options are endless.