Heat oil in a frying pan over high heat. Cook onion and garlic for 2 minutes or until softened. Stir in tomatoes and cook for a further 3 minutes or until softened. Add tomato paste, sugar and ½ tsp salt.
Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until mixture thickens. Stir in coriander leaves, remove from heat and cool. Place sausages in bread rolls, spoon over tomato chutney and top with coriander sprigs to serve.


  • 60 ml (¼ cup) olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 4 small tomatoes, finely chopped
  • 1 tbsp tomato paste
  • ½ tsp sugar
  • ¼ cup firmly packed coriander leaves, chopped, plus sprigs, to serve