This Spicy Tomato Chutney recipe that provides sandwiches with a kick, curries with a side dish and taste buds a smack. Seriously though, this simple recipe that takes very little time, made in advance and stored in the fridge. What more do you need? Also, the longer you leave it, the more intense the flavour becomes. I often serve this with cheeses on a board for dessert or snack or in a small dish when serving a curry. This recipes best feature through is when served with fish. The onions, honey and red pepper help bring out the fish flavour and helps make the meal a success.
Spicy Tomato Chutney
- In a large stainless steel or enamel saucepan, combine all ingredients, and bring mixture to a boil. Cook, uncovered, over very low heat, stirring occasionally, for 2 hours or until thick.
- Carefully ladle chutney into 4 hot sterilized pint jars, filling to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands.
- Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil 25 minutes.
- Remove jars carefully and cool on wire rack.