Chorizo baguettes with tomato chutney

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Lunch
Favourite flavours: Sandwich

INGREDIENTS

1/3 cup whole egg mayonnaise
1 garlic clove, crushed
3 chorizo sausages, halved lengthways
6 small floured rolls
50g watercress, trimmed

TOMATO CHUTNEY
4 Roma tomatoes, chopped
1 onion, finely chopped
2 garlic cloves, crushed
1 cup brown sugar
½ cup red wine vinegar
1/3 cup sultanas
2 x 5cm strips orange zest
4 whole cloves
1 cinnamon stick
¼ teaspoon fennel seeds
1 bay leaf

METHOD

Combine mayonnaise and garlic in small bowl. Season to taste. Chill.
TOMATO CHUTNEY. In a medium saucepan, combine all ingredients. Cook on medium, stirring, until sugar dissolves. Bring to boil on high. Reduce heat to low and simmer, uncovered, for 40-50 minutes until thickened. Cool before spooning into sterilized jars. Seal and chill.
Spray a char-grill with oil. Preheat on high. Cook chorizo for 1-2 minutes each side, until browned.
Split rolls lengthways, not cutting all the way through. Spread with garlic mayonnaise and chutney. Fill with watercress and chorizo.

TOP TIP

You could use the remaining tomato chutney on steak or spread it on sandwiches.

More delicious recipes in this week's Woman's Day, on sale August 31, 2009.

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