Fetta Cheese & Chutney Recipe

Today I’ve got some more preserves for you my family have been really enjoying.  Easy Tomato Chutney and Marinated Fetta.  It’s been great having Tomato Chutney for sandwiches (we seem to eat it by the gallon at our house) and marinated fetta on hand to sprinkle over our pizza’s along with this beautiful salami our neighbour surprised us with the other night.
He’d been given two by his butcher so thought he’d give one to us….and oh my goodness I’m glad he did because the salami was so good.  It made one of the best pizza’s I’ve ever tasted on Saturday night before going out.  The pizza went like this..spread pizza base with tomato pizza sauce, grated cheese, ham, the salami, little boccocinis and crumbled marinated fetta.  Cook pizza and top with rocket (arugula).
I’ve had a few false starts with chutney, to vinegary, to jammy, “that doesn’t look like tomato chutney”…frustrated I typed “foolproof tomato chutney” into google and came up with this great
Jamie Oliver Magazine recipe called Easy Tomato Chutney and boy is it easy and very good…so glad this chutney and I finally found each other!
The Marinated Fetta recipe is from an Australian Chef called Adrian Richardson.  Adrian is an expert/specialist on meat and owns a restaurant called La Luna here in Melbourne.  Every cut of meat at his restaurant has been dry aged on the bone for 7 to 8 weeks and is butchered on the premises.  He’s written a book called “Meat” which provides readers with a simplistic guide on how to buy, cook and enjoy meat.  
You must check out his website it is very novel and expresses his personality perfectly.




Easy Tomato Chutney

Put everything in a pan, season to taste and stir well to combine.

Simmer for 30-40 minutes or until jammy.

Pour into a sterilised jar and leave to cool before transferring to the fridge

The chutney will keep in the fridge for up to 4 weeks (if it lasts that long!)


250g red onions, finely sliced, 500g mixed tomatoes, roughly chopped

1 red chilli, deseeded, sliced, 75 ml red wine vinegar, 140g brown sugar 


Note:  I made a double batch, so doubled the ingredients and simmered it for about 50 minutes.  It made about three jars.


Recipe:  Jamie Oliver Magazine


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Marinated Fetta with Thyme, Sage and Garlic

I’ve used soft, creamy Danish fetta in this recipe.

Place fetta in jars.  Add the aromatics and pour on enough oliver oil to cover.  Seal the jar

and store in the refrigerator for two weeks before using.  Once opened, use the fetta within 

two weeks.

500g Danish fetta, cut in 3cm cubes,  1/4 cup thyme sprigs, 1/4 cup sage leaves, 3 garlic 

cloves sliced into quarters, 1 teaspoon black peppercorns, good quality pure olive oil.


Recipe:  “The Good Life”, Adrian Richardson


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Here’s a great video from You Tube with one of Jamie Olivers food team showing us how to 

sterilise jars.


In Australia you can buy Ball and Weck jars from The Red Back Trading Company.  Out of Australia,  from Terrain one of my favourite stores on the web.
I hope you’ll give both or either of these recipes a go…they are so easy and there’s something so satisfying about making your own preserves..they also make great Christmas gifts.
Catherine x

4 Comments

  1. Lauren

    Sterilizing jars is SO intimidating to me. Why? Hmmmm…not so sure, but it is. However, you keep tempting me with Christmas gift ideas (and here it is, not even September yet!), so I might need to learn! I'll keep you posted!

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