Patience is a Virtue and this Chilli and Tomato Chutney is a Redhot Babe !

At last, here I am with the recipe for the Chilli and Tomato Chutney.

Ingredients (yield approx 2 liters)

• 10 large chillies (the plants I bought at the time said, Spanish Chillies, they are not extreem hot)
• 10 medium tomatoes
• 2 medium onions
• 2 red peppers (capsicum)
• 2 large cloves of garlic
• 2 apples that are not overly ripe (they contain more pectine)
• 500 ml cider vinegar
• 300 grs sugar
• 2 tbsp - heaped - garam massala
• 2 tbsp mustard seeds
• Drizzle of sunflower oil

Preparation

Have sufficient jars with screw tops at hand, washed and sterilized.

• Chop the onions and sautee in the sunflower oil together with the grated or finely chopped garlic.
• The other veg and apples also chopped into the size that you like. The chillies I did smaller than the rest.  No need to deseed, except maybe the apples.
• Add it all to the pan and pour in the vinegar and sugar.
• Bring to boiling point and add the garam massala with the mustard seeds.
• Lower the heat and leave to simmer, without lid, until the liquid has reduced significantly.  Stir regularly.
• It can take up to an hour and a half.
• When still hot, transfer into jars, seal and leave to cool (upside down)

Chutney improves with age and can be kept in a cool, dark place for a few years. Once opened,  store in the fridge.