Caper And Lemon Chutney - cooking recipe

Ingredients

1 tablespoon sunflower oil
2 shallots, chopped
1/4 teaspoon saffron strand
1 lemon, zest of
1/2 teaspoon salt
4 tablespoons capers, drained
2 tomatoes, skinned seeded and chopped
250 ml water

Preparation

Heat the oil and fry the shallots until soft.
Add all other ingredients.
Bring to boil and simmer until almost all the water has evaporated.
Allow to cool and serve.