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
Simple ingredients, easy instructions but what a flavour they produce.
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Add to CollectionServings: 36 servings
Calories: 24kcal
Ingredients
- 12 medium tomatoes peel/deseed/chop
- 3 medium green apples cored/chop
- 3 medium onions chopped
- 2-1/2 cups cider vinegar
- 1-1/2 cups honey
- 2 Tbs Salt
- 1 Tbs dry mustard
- 1 Tbs ground ginger
- 1/4 tsp ground red pepper
Instructions
- 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.12 medium tomatoes, 3 medium green apples, 3 medium onions, 2-1/2 cups cider vinegar, 1-1/2 cups honey, 2 Tbs Salt, 1 Tbs dry mustard, 1 Tbs ground ginger, 1/4 tsp ground red pepper
- 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.
Notes
Lovely tomato chutney with a hit of chilli
Nutrition
Calories: 24kcal | Carbohydrates: 6g | Protein: 0.02g | Fat: 0.002g | Saturated Fat: 0.0004g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.0003g | Sodium: 320mg | Potassium: 13mg | Fiber: 0.003g | Sugar: 5g
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