Tomato Chilli Chutney
Great Winter chutney – nom nom
Tomato Chilli Chutney
Course: SidesCuisine: BritishDifficulty: EasyPrep time
15
minutesCooking time
1
hour30
minutesWonderful warming chutney, ideal in the run up to Christmas and for boxing day
Ingredients
Roughly 1kg Tomatoes
4 / 5 Chillis (depending how hot you like it)
2 / 3 Red Onions
3 Cloves of Garlic
Fresh Ginger (thumb sized piece)
4 Cardamom Pods (seeds really)
5 tbsp Brown Sugar
1 tsp Paprika
Appx 150ml Red Wine Vinegar
Salt
Directions
- Chop all the ingredients that need chopping roughly and put them all in a large, heavy bottomed pan.
- Bring to a simmer and cook gently for an hour
- Remove from the heat, and using a hand blender, blitz slightly while still keeping some chunks in it (not too big)
- Place back on the heat and bring to the boil
- Boil gently until the mixture thickens and resembles the consistency of chutney or thick jam.
- Place in sterilised jars and it should keep for up to 6 weeks in the fridge.
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