Chilli, Tomato and Onion Chutney
6 Jun 2016
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.
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Categories
- Meal Type: - Appetizer - Dips - Edible Gifts - Nibbles & Bites - Preserves - Side - Snacks
- Cuisines: - Fusion
- Occasions: - Barbecue - Bonfire Night - Easter - Fathers Day - New Year - Parties - Picnic - Sports Food
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Gluten Free - Vegan
- Skill Levels: - Easy
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