Spiced tomato chutney
It’s time to start thinking about winter and make some chutneys, jam and pickles & sauces with the vegetables & fruits that are in abundance at the market. I tried out the recipe of this spiced tomato chutney. It’s so delicious, I’m going to make more for friends and for the winter festivities! It’s zingy, not too spicy – add more chilli for a real kick! Also, I’ve reduced the sugar content from the original 100g to 75g – even this is quite sweet so next time I’ll use only 50g. This recipe makes only 2 small jars of chutney.
Ingredients
Method
- Roughly cut the tomatoes into chunks, then thinly slice the onions. Finely chop the chilli and grate the ginger.
- Put everything in a heavy-based pan, then bring to the boil. Turn down the heat and gently simmer for about 60 minutes until you get a thick, sticky jam. There shouldn’t be much liquid left around the veggies, but it shouldn’t be solid either.
- Let it cool in the pan, then spoon it into 2 sterilized jars.
- Store in a cool place.
- Serve it with cheese, cold meat or as garnish on party nibbles.