Chilli Tomato Chutney
Chilli Tomato Chutney
Prep Time ~10 mins Cooking Time ~ 50 mins
Approx Cost ~£2.50
Difficulty ~Easy
Freeze ~ Yes
Makes approx~900g - 2lb
Tip ~This chutney makes an ideal gift for cheese lovers and would be an ideal addition to a homemade hamper.
Ingredients
900g / 2lb very ripe tomatoes, roughly chopped (skins left on)
8 medium red chillies, deseeded and roughly chopped
6 garlic cloves, peeled and crushed
5cm / 2 inch piece fresh root ginger, peeled and grated
1 lemongrass stalk, trimmed with outer layer removed
1 star anise
550g / 1 ¼ lb golden caster sugar
200ml / 7floz red wine vinegar
Method
1. Put half the tomatoes in a food processor with the chillies, garlic and ginger. Blend to a puree, then transfer to a heavy based saucepan.
2. Crush or bruise the lemongrass and cut in half. Add to the pan with the star anise, sugar and red wine vinegar.
3. Bring the mixture to the boil, add the remaining tomatoes, then reduce the heat.
4. Cook gently, uncovered, for 45 - 50 minutes until the mixture is thickened and slightly reduced. Stir occasionally and skim any scum from the surface.
5. Discard the star anise and lemongrass.
6. Spoon the chutney into warmed, sterilized jars and cover and seal.
7. Store the chutney in the fridge and use within 2 months.