Chilli, Tomato and Onion Chutney
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
Method
- 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.