Tomato and sweet chilli chutney warming and jammy

2016-10-24
  • Yield : 8 x 8oz jars
  • Prep Time : 30m
  • Cook Time : 2:00 h
  • Ready In : 2:30 h

Tomato and sweet chilli chutney.

This tomato and sweet chilli chutney is a lovely jammy chutney with a bit of background heat. It is so good with cold cuts, sausages and especially cheese.

This chutney is mild on the heat front. If you want to blow your mind just add more chillies.

It is an easy recipe with very few steps. Just be careful not to let it catch on the bottom of your pan.

As with all chutneys they improve with time and the flavours develop. I recommend that you leave this for at leat 4 weeks.

This excellent recipe for caramelised red onion chutney is well worth a go too.

You do not need to have a maslin pan but it does help with liquid evaporation and a good maslin pan is a worthwhile investment.

A note about sterilising your jars. I use Milton tablets for mine followed by 15 minutes in the oven set at 75 Celsius.

As usual I have included images in the slider above to help you.

 

Ingredients

  • 2 kilos tomatoes.
  • 6 or 8 Fat mild red chillies de seeded and finely chopped.
  • 3 Red onions finely chopped.
  • 1 Large cooking apple.
  • 1 Tablespoon paprika. (not smoked)
  • 425ml Red wine vinegar.
  • 600g Light brown soft sugar.
  • Handful of plump sultanas.
  • Olive oil
  • Salt
  • Fresh ground black pepper

Method

Step 1

Preheat the oven to 180 Celsius 350 Fahrenheit. Cut the tomatoes in half and arrange on baking trays. Drizzle a little olive oil over and sprinkle with salt and some cracked pepper. Place the tomatoes in the oven for twenty minutes. Remove from the oven and allow to cool, the skins will slip off easily.

Step 2

Place your pan on a moderate high heat. Add a little olive oil and sauté the onions and chopped chillies until soft.

Step 3

Add the roasted tomatoes, paprika a teaspoon of salt a few grinds of black pepper. Bring to a gentle simmer. Peel core and chop the cooking apple and add to the pan along with the sultanas.

Step 4

Pour in the red wine vinegar and slowly add the sugar a little at a time while stirring. Once all the sugar has been added continue to stir until it is all dissolved.

Step 5

Simmer for about an hour, stirring occasionally. After an hour take a handheld stick blender and give it a few pulses, do not puree it you want plenty of texture.. See the last image in the slider.

Step 6

Now raise the heat and simmer fairly vigorously stirring fairly often until most of the liquid has evaporated and the mixture is darker and jammy. Please be careful the mixture does not catch on the bottom of the pan.

Step 7

Ladle into warmed sterilised jars and seal. Store in a cool dark place for at least 4 weeks. Once opened store in the fridge.

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