- To make the chutney heat the oil in a pan and sauté the garlic and ginger for 1 minute. Add the remaining ingredients and bring the mixture to the boil.
- Simmer for 30 minutes until the mixture is thick and sticky. Stir it occasionally to prevent it burning. Allow to cool
- Place the prawns in a shallow tray. Mix together the oil, garlic, chilli and lime zest and juice and season. Pour over the prawns and leave to marinate for 15 minutes. Remove from the marinade and thread 3 on each skewer.
- Preheat the grill.
- Place the skewers on a baking tray and drizzle over the remaining marinade. Grill for 2-3 minutes or until the prawns just turn pink. Serve the skewers with the tomato chutney
Recipe from Award Winning Nutritionist and Chef Christine Bailey, www.christinebailey.co.uk.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
The chutney can be prepared ahead and will keep in the fridge for several days. It can be used as an accompaniment to meat and fish dishes and wonderful with goat's cheese
12 raw king prawns, peeled 2tbsp olive oil 1 garlic cloves, crushed 1 pickled chilli, finely chopped sea salt and black pepper zest and Juice of 1 lime 4 skewers, if wooden soak in cold water for 1 hour. Sweet tomato chutney 1tbsp olive oil 1 garlic clove, crushed 2tsp fresh root ginger, grated 1 shallot, finely chopped 3tbsp apple cider vinegar 1 x 400g can chopped tomatoes Pinch of cinnamon Pinch of ground cloves 2tbsp xylitol
Time: 10 minutes Serves: 2 Nutrition: 227 Cal, 13.9g Fat, 2g Sat Fat