Instructions

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