Autumn Vegetable Stir-Fry with Tandoori Onion Chutney

1 tbsp Tandoori Onion Chutney 250g Mixed Autumn Vegetables (such as red pepper, carrots, mushrooms, sweetcorn, bok choy and broccoli) 1 tbsp Olive Oil Salt and Pepper, to taste Sesame Seeds, to garnish

Heat olive oil in a large skillet or wok over medium-high heat. Add the broccoli and cook for 5 minutes until it begins to soften. Add the rest of the vegetables and stir-fry for 3-4 minutes until they are tender but still crisp. Add the Gymkhana Tandoori Onion Chutney, stirring to coat all the vegetables. Season with salt and pepper. Cook for another 2 minutes, allowing the chutney to caramelise slightly. Garnished with sesame seeds to serve.