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Homemade Chilli and tomato chutney
Author: Cee Gee
Nutrition Information
- Serving size: 100g
- Calories: 67 kcal
- Fat: < 0.5 grams
- Saturated fat: < 0.1 grams
- Carbohydrates: 17 grams
- Sugar: 7.2 grams
- Sodium: 0.61 grams
- Fiber: 1.1 grams
- Protein: 0.7 grams
Recipe type: Chilli chutneys
Cuisine: Indian
Prep time:
Cook time:
Total time:
Chutney has its origins in India, where as long ago as 500 BC chutney making was used to preserve food. This recipe uses typical Indian spicing to create a wonderfully balanced chutney that can be served in a myriad of different ways. Whether using it to add flavour to a curry, as a accompaniment to cheese or on a burger , this chutney is one that will become a family favourite
Ingredients
- Tomatoes - 10 medium (quartered)
- Red Onions - 5 medium (coarsely chopped)
- Red Chillies (Birds-eye or similar) - 10 to 12 (stalks removed and chopped)
- Brown sugar - 250 grams
- Cider vinegar - 150 ml
- Ginger – two inch piece (peeled and chopped)
- Garlic – 5 cloves (finely sliced)
- Brown mustard seeds – one tablespoon
- Whole coriander – one tablespoon
- Cardamom pods – 5 whole
- Paprika – 1 tablespoon
- Salt – two teaspoons
Instructions
- Place tomatoes, onions, garlic and ginger into a food processer/blender. Pulse until well chopped but not quite a paste
- Place above in a heavy bottom sauce pan.
- Add the vinegar and slowly incorporate the sugar, stirring continuously until well mixed
- Add the remaining ingredients
- Slowly bring to the boil, and then turn down heat to a gentle simmer
- Cook for approximately 45 minutes or until the chutney has thickened d is starting to develop a jam like consistency
- Hot fill into sterilized jars. Seal and allow to cool
- Place in the refrigerator until ready to use
- Great with cheese, snacks, burgers (and just about everything else!)
Notes
Keywords: Chilli and tomato chutney
