Tomato and Chilli Chutney

500g red onions, finely sliced

1kg fresh tomatoes, chopped

4 garlic cloves, finely sliced

8 - 12 fresh red chilli's, roughly chopped

a thumb-size piece of ginger, peeled and chopped

250g brown sugar

150ml red wine vinegar

5 cardamom seeds

1/2 tablespoon paprika

​

Method

STEP 1

Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer,

stirring occasionally.

STEP 2

Simmer for 1 hour.

STEP 3

Using a handheld blender, blend all of the ingredients, but not so much that it becomes a

puree.

STEP 4

After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.

STEP 5

Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks

Back To Recipes