spanish onion, tomato & chilli chutney

I am new to the world of jams, chutneys and preserves. As a kid, I used to love ham and pickles sandwhiches. Recently I am in love with spiced fruit chutneys with roast meats. So, due to the recent overload of gorgeous tomatos I have obtained thru my fruit and vegetable order, I was stuck pondering, what does one do with so many ripe ‘matos (seeings as I deteste raw tomatos). I cannot count on two hands how many times I have made this now, but it makes wicked Christmas gifts, awesome alternative for pizza sauce and goes great with a cheese platter.
tomato chilli chutney

** Note – for this recipe you will need clean and sterilized jars.

– 2kg of ripe tomatos, chopped
– 300g of brown sugar
– 200ml of red wine vinegar”
– 100ml of good quality balsamic vinegar
– 4 spanish onions, cut into chunks
– 6 cloves of garlic, smooshed and chopped roughly
– 4cm piece of fresh ginger, grated
– 2 teaspoon of salt
– 2 teaspoon of toasted cumin seeds
– 1 teaspoon of smoked paprika
– 2 teaspoon of garam masala (I am totally digging this concoction of spices at the moment)
– 4 red long chillies, sliced – if you like it hot, leave the seeds in, if you want it mild, remove half the seeds
– 1/2 teaspoon of freshly cracked pepper
– olive oil

1. In a heavy bottom medium to large sized saucepan add the onion and saute on a medium heat for about 5minutes. Try not to burn the onion, you only want to caramalize it slightly so that the onion released its natural sugars and flavours. Add the garlic and ginger and saute for a further 5minutes.
2. Add the chopped tomatos, red wine vinegar, brown sugar, cumin seeds, paprika, garam masala, chilli, salt & pepper. Stir well and turn the heat to a gentle simmer, leave for an hour, but make sure to stir frequently. You could use this time to have a good glass of wine. 😉
3. After an hour turn the heat up to a boil. Keep boiling until the mixture turns dark, thick and shiny.
4. Make sure all the glass jars have been washed with hot soapy water. Dry. Place jars, on their side and lids (providing they are metal) in a cold oven. Switch the heat to 110*C and leave there for 30minutes.
5. Using sterilized tongs, CAREFULLY remove the hot jars from the oven and place on some newspaper.
6. Fill the jars with the hot mixture. It is important that you use hot jars with hot mixture.
7. Once all the jars have been filled, screw on the lids as tight as possible and carefully turn the jars upside down and leave them overnight. The steam inside the jars from the hot mixture creates a vaccum and ensures that no nasties can get in and cause mould or contamination.. It also makes sure there are no leaks 😀

– This mixture will keep for up to 6weeks opened in the fridge, but 12months unopened in a cool dry place. This chutney pairs beautifully with vintage crumbly cheeses and toasted sourdough – or use it if you just wanna jazz up a cold meat sandwhich. Yum!

3 Comments Add yours

  1. sandra tangey says:

    So that’s why you wanted to know how to sterilize jars. How did it turn out?


    1. misslollylovesfood says:

      Amazing !! I am super impressed with myself. Its tangy, a little bit sweet, flavourful, spiced and a little bit hot. I’m making meatloaf tonite, so I’ll have some with that


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