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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 12 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  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.