Spicy Tomato Chutney
This spicy tomato chutney makes a tasty condiment and lasts for 2+ months in the fridge. A great one to make when you've got a glut of tomatoes.
Ingredients
- 500 g tomatoes finely chopped
- 1 green chilli pepper de-seeded
- 2 garlic cloves crushed
- 50 g raisins
- 50 ml white wine vinegar
- 1 tsp chilli powder
- 0.5 tsp chilli flakes
- 250 g caster sugar
Instructions
- Fry your finely chopped tomatoes in a medium saucepan until most of the moisture has evaporated.
- Blend your raisins, garlic and chopped chilli until a paste has formed.
- Fry the paste in a separate pan for a couple of minutes. Keep stirring as this may burn easily.
- Add the tomatoes and white whine vinegar. Stir. Add the chilli powder and flakes. Give it all a good stir. Add the sugar and leave to bubble away for 10 minutes. You can reduce and allow to simmer for another 10 minutes, or until it thickens. You want it to be of a sticky consistency. Keep stirring every now and again.
- Pour into your sterilised 0.5L jar and leave to cool. Refrigerate once opened.
Notes
Storage - you will need to store your tomato chutney in the fridge once opened. It will keep for about a couple of months. In the meantime, store in a cool, dry place. It's off once you can see any mould forming or it has a bad odour.