Tomato and chilli chutney
Tomato and chilli chutney, or hot tomato chutney, is a versatile condiment made using ripe tomatoes and spices and is suitable for long storage.
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
Prepare
- Finely chop the chillis. Chop the peppers (1cm square or smaller) and roughly chop the tomatoes. There is no need to remove the skin from the tomatoes.
Cook
- Gently cook the chilli in hot olive oil for a couple of minutes.
- Add the tomatoes, peppers, spices, salt, sugar, vinegar and bay leaves and stir.
- Bring to the boil and then simmer for around 40 minutes without a lid. Turn up the heat and boil rapidly for around 10 minutes, again without a lid until the liquid has reduced. The time this will take will vary depending on the type of tomatoes used as some tomatoes contain more water than others.
Sterilise the jars
- 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.
Transfer to sterilised jars
- 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
- 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
Prepare and sterilise the jars
- First, check the jars and lids are in a good condition. Discard any lids which show any signs of damage or corrosion.
- Wash the jars and lids in hot soapy water and dry with clean kitchen paper. Alternatively, the jars and lids can be cleaned in a dishwasher on a hot wash.
- Place the jars (with lids removed) and lids on a baking tray in the oven at a low setting for around 10 to 15 minutes.
- Your jars will now be sterilised and ready to fill with your homemade chutney.
- Prepare 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.
- 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.
- 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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