Tomato and Chilli Chutney
Compared to the jam that i made with the fish cakes this is a lot less sweet and more of a proper chunky chutney, as with all my recipes you may want to use more or less chillis.
I used a mixture of yellow, red, chocolate and black tomatoes to give the chutney a nice deep colour.
Also if you would like to make it more thicker or a little bit sweeter, the 500g of tomatoes should be able to take up to 300g of sugar.
- 6 red chillies
- 500g Tomatoes
- 1 green pepper
- 2 cloves Garlic, crushed
- 1 tablespoon fresh ginger (grated)
- 150g caster sugar
- 90ml red wine vinegar
- Finely chop the chillis, tomatoes and the pepper, place in a heavy bottomed pan along with the rest of the ingredients.
- Bring to the boil
- Simmer for 30-40mins
- Place into sterilised jars and allow to cool.
Serve with cheese, meats, pate’s or what ever takes your fancy.