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.

Tomato and chilli chutney

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.

Ingredients

• 6 red chillies
• 500g  Tomatoes
• 1 green pepper
• 2 cloves Garlic, crushed
• 1 tablespoon fresh ginger (grated)
• 150g caster sugar
• 90ml red wine vinegar

Method

1. Finely chop the chillis, tomatoes and the pepper, place in a heavy bottomed pan along with the rest of the ingredients.
2. Bring to the boil
3. Simmer for 30-40mins
4. Place into sterilised jars and allow to cool.

Serve with cheese, meats, pate’s or what ever takes your fancy.