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!)