Name: Chilli, Tomato and Onion Chutney
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Ingredients: 12 fresh red chilli's; 1kg fresh tomatoes; 500g red onions; 4 garlic cloves; 5 cm fresh ginger; 5 cardamom pods; 150g brown sugar; 150 ml sherry vinegar; ½ Tbsp paprika

Chilli, Tomato and Onion Chutney

6 Jun 2016

by RickRock

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

Often in local markets you can buy a big bowl of beautiful red chillies for the same price as two or three wrapped in cellophane from the supermarket. This Chilli, Tomato and Onion Chutney is a wonderful way to make use of this bounty. If you properlysterilizethe jars they should last for at least a couple of months but, once opened, keep in the fridge.

Ingredients

12 fresh red chilli's
1kg fresh tomatoes
500g red onions
4 garlic cloves
5 cm fresh ginger
5 cardamom pods
150g brown sugar
150 ml sherry vinegar
½ Tbsp paprika

Instructions

Roughly chop the chillies & tomatoes and put into a large heavy-based pan.
Add the peeled & finely chopped onions, garlic and ginger.
Squeeze the seeds from the cardamom pods and add to the pan together with the sugar, vinegar and paprika.
Bring to the boil then gently simmer over a very low heat for about an hour stirring occasionally.
Blend the ingredients together with a handheld device but don't overdo it - you want to keep a bit of chunkiness.
Continue boiling gently and stirring until you get a thickish, jam-like consistency.
Carefully spoon into warm sterilized jars (avoid leaving bits by the lid) and seal.