Name: Tomato and chilli chutney
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 2 tablespoon olive oil; 2 teaspoon mustard seeds; 1.5 kilogram tomatoes, roughly chopped; 2 cup malt vinegar; 1 1/2 cup sugar; 2 onions, chopped; 5 long red chillies, seeded, halved lengthways, roughly chopped; 2 teaspoon mixed spice

Tomato and chilli chutney

Packed full of flavour, this fragrant and spicy tomato and chilli chutney is extremely versatile. This tasty sauce is superb served atop fresh pasta, on the side of your favourite meat dish or as a gourmet spread on a sandwich.

Makes 1.25 Litre

Prep

15M

Cook

Total

2H 15M

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Ingredients

2 tablespoon olive oil

2 teaspoon mustard seeds

1.5 kilogram tomatoes, roughly chopped

2 cup malt vinegar

1 1/2 cup sugar

2 onions, chopped

5 long red chillies, seeded, halved lengthways, roughly chopped

2 teaspoon mixed spice

Method

1.Heat oil in large, heavy-based saucepan on medium. Add mustard seeds and cook, stirring, 1-2 minutes until they begin to pop.

2.Add tomatoes, vinegar, sugar, onions, chillies and spice, stirring to combine. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally for 1 1/2 hours, or until mixture thickens. Season to taste.

3.Spoon hot chutney into sterilised jars and seal while hot. Turn upside down for 2 minutes. Return upright and set aside until cooled.

The cooking time of your chutney depends on the size of the pot used – it will cook faster in a bigger pot. Use the best quality, vine-ripened tomatoes you can find.
Note

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Ingredients

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