Chorizo Baguettes With Tomato Chutney - cooking recipe

Ingredients

None None FOR THE TOMATO CHUTNEY
4 None plum tomatoes, chopped
1 None onion, finely chopped
2 cloves garlic, crushed
1 cup packed brown sugar
1/2 cup red wine vinegar
1/3 cup raisins
2 strips (2 inches each) orange peel
4 None whole cloves
1 None cinnamon stick
1/4 tsp fennel seeds
1 None bay leaf
None None FOR THE CHORIZO BAGUETTES
1/3 cup mayonnaise
1 clove garlic, crushed
3 None chorizo sausages, halved lengthwise
6 None long rolls
2 oz watercress, trimmed

Preparation

For the tomato chutney, place all ingredients in a medium saucepan on medium heat. Cook, stirring, until sugar dissolves. Bring to a boil on high heat. Reduce heat to low and simmer, uncovered, for 40-50 mins until thickened. Cool before spooning into clean jars. Store in refrigerator.
For the chorizo baguettes, combine mayonnaise and garlic in small bowl. Season to taste. Refrigerate until ready to serve.
Spray a grill pan or skillet with no stick cooking spray. Heat on high heat. Cook chorizo for 1-2 mins each side, until browned.
Split rolls lengthwise, without cutting all the way through. Spread with garlic mayonnaise and chutney. Fill with chorizo and watercress.