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.
