Tom’s Roulette Tomato & Chilli Chutney
Try your luck with this chilli chutney and use it to spice up any cheeseboard!
Ingredients
- 500 g Onions Red or Mixed
- 1 kg Tomatoes Mixed green & red
- 4 Garlic Cloves To taste
- 50 g Mixed Chillies A broad selection of whatever you have grown this year from the garden… Or a range of store bought.
- Fresh Ginger 25g
- 250 g Organic Brown Sugar
- 150 ml Homemade red wine vinegar Or quality store bought
- 1 tbsp Mild Paprika Smoked or hot, if you prefer
- 5 Whole Cardamom Pods
- 3 tbsp Olive Oil
Instructions
- Roughly chop the onions and lightly brown in olive oil in a heavy based pot big enough for all your ingredients.
- Chop your tomatoes into chunks, only so the liquid can be released (you'll wizz them up later)
- Add ALL remaining ingredients into the pot and bring to a simmer.
- Simmer for 1 hour stirring occasionally.
- After simmering for 1 hour turn the heat up and bring everything to a boil for 10 minutes or until the mix becomes "jammy"
- Turn the heat off, allow to cool slightly.
- Using a hand blender/stick blender/or, if you have to, a food processor. Pulse the ingredients until you get the texture of chutney your after. Pulse and stir with a wooden spoon to bring the larger chunks to the top. The rougher the chutney the more "roulette" the chillies will be, the more blended the more distributed the heat will be.
- Add to steralised jars and keep in the fridge for up to 6 weeks. Or add to jars and sterilize in your canning equipment (normally 90 mins at 110°c) if you have some. TIP: If you don't have equipment like this, you can put a tea towel in the bottom of a very large saucepan, put the filled and sealed jars on top with a brick to hold them down, cover with water and boil at 110°c for 90 mins being sure they remain covered in water. They will keep indefinitely in your larder.
- Enjoy with a good knob of cheese or crusty home baked bread and butter!