Tomato & Chilli Chutney
This is a very tasty really easy all in one tomato chutney recipe. If you are heat adverse leave out the chilli altogether, for chilli fiends add as many as you like!
I like to use nigella seeds as they look fantastic against the red, but please feel free to omit if you don’t have any. You can also add cumin, coriander or fennel seeds, but add less than the two teaspoons of nigella…and you may want to grind down.
It’s delish in a sandwich, on an oatcake or with cheese…..and sublime in a cheese toastie.
Makes 2 – 3 large jars.
Ingredients
500g red onions, finely sliced
1 kg tomatoes, finely chopped
4 garlic cloves, finely sliced
1 – 2 red chilies, finely chopped, depending on how much heat you like (Omit if you don’t like any heat)
4 cm piece of fresh ginger or 2 heaped tsps ground ginger
240g dark brown sugar
150ml red wine vinegar
2 teaspoons nigella seeds
1 teaspoon paprika
salt
Method
- Place all the ingredients in a large heavy-based pan. Bring to a simmer, stirring frequently.
- Simmer for about 1 – 1.5 hours until the mixture turns dark, jammy and shiny. Taste and add a pinch or two of salt until you are happy with the flavour.
- Place in sterilised jars.
