Name: Fiery chilli tomato chutney
Cook time: 105 min
Total time: 105 min
Ingredients: 8 (1.5kg) tomatoes, peeled, seeded, coarsely chopped; 1 (200g) white onion, finely chopped; 4 clove garlic, crushed; 1 (200g) red capsicum, finely chopped; 2 teaspoon grated fresh ginger; 2 cup (500ml) cider vinegar; 2 cup (440g) sugar; 1/2 cup (125ml) lemon juice; 1 cup (160g) sultanas; 2 teaspoon coarse cooking salt; 1 cinnamon stick; 6 whole cloves; 5 red thai chillies, seeded, finely chopped; 2 teaspoon chilli powder

Ingredients

8 (1.5kg) tomatoes, peeled, seeded, coarsely chopped

1 (200g) white onion, finely chopped

4 clove garlic, crushed

1 (200g) red capsicum, finely chopped

2 teaspoon grated fresh ginger

2 cup (500ml) cider vinegar

2 cup (440g) sugar

1/2 cup (125ml) lemon juice

1 cup (160g) sultanas

2 teaspoon coarse cooking salt

1 cinnamon stick

6 whole cloves

5 red thai chillies, seeded, finely chopped

2 teaspoon chilli powder

Method

1.In a large heavy-base saucepan, combine tomato, onion, garlic, capsicum and ginger. Bring to the boil. Remove saucepan lid and simmer for about 15 minutes. Stir occasionally, until onion is soft.

2.Add remaining ingredients; stir over heat, without boiling, until sugar dissolves.

3.Simmer, uncovered, stirring occasionally, about 1 hour or until mixture thickens.

4.Discard cinnamon stick.

5.Spoon hot chutney into hot sterilised jars; seal while hot.

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Ingredients

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