Tomato and chilli chutney
Tomato and chilli chutney makes a tasty addition to a cheeseboard, sandwiches or burgers and is easy to make. It is a great way to make use of a glut of tomatoes in the summer or autumn, particularly if you have grown your own or are able to buy them when they are cheap.
Ingredients
- 3 kg tomatoes
- 3 red peppers
- 3 chillis
- 2 teaspoon ground allspice
- 2 teaspoon paprika
- 1 teaspoon mild chilli powder
- 3 teaspoon salt
- 3 dried bay leaves
- 400 g granulated sugar
- 400 ml red wine vinegar
- 1 tablespoon olive oil
Instructions
- Finely chop the chillis, deseed and chop the peppers and roughly chop the tomatoes.
- Gently cook the chilli in a dash of olive oil in a large pan for a couple of minutes.
- Add the tomatoes, peppers, spices, salt, sugar, vinegar and bay leaves and stir.
- Heat over a medium heat until the ingredients come to the boil. Turn down the heat and simmer without a lid for about 40 minutes. Turn the heat up and boil rapidly without a lid for about 10 minutes or until the liquid has reduced.
- While the chutney is cooking, place 5 to 7 medium sized clean jars and lids (lids removed) on a baking tray and place in the oven set to a low temperature for about 10 to 15 minutes to sterilise.
- Spoon the hot chutney into the hot sterilised jars and fill to just below the tops. Pack the chutney tightly and make sure there are no air pockets. Pierce any air pockets with a clean knife. Tightly screw on the lids whilst still hot.
- Store in a dark, dry place such as in a box or at the back of a cupboard for a minimum of 8 weeks to mature before using.
Notes
- Clean and sterilise the jars immediately before filling with the prepared chutney. Place clean jars and lids (with lids removed) on a baking tray and pop in the oven at a low temperature for around 10 to 15 minutes.
- I recommend preparing a couple of additional empty jars with lids in case they are needed. The exact amount of chutney produced can vary depending on the size and type of tomatoes used, the amount of water they contain and the length of time it is cooked.
- You can use any type of tomatoes. Here I used plum tomatoes because they were plentiful and the best value at the time of preparing this batch of chutney.
- If you would prefer a milder chutney then reduce the number of chillis. Similarly, increase the number of chillis for a hotter and spicier version.
- Don't be tempted to try the chutney before it has matured. Leave for at least 8 weeks to allow the flavours to mature so that it can be enjoyed at its best. If you can leave it even longer the flavours will continue to improve.
Nutrition
Calories: 492kcalCarbohydrates: 111gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1466mgPotassium: 1728mgFiber: 10gSugar: 100gVitamin A: 8019IUVitamin C: 213mgCalcium: 84mgIron: 3mg
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