Tomato, chilli and red onion chutney
I’ve long been a lover of savoury jams and chutneys, favouring them over their sweeter, fruitier cousins. Up until now, however, I had always relied on shop bought jars, mistakenly thinking they would be tricky to get right.
Not so, easier thing to make ever! Yes, it really couldn’t be any simpler. You literally just chuck all the ingredients in a big soup pot and leave it to bubble away and get uber delicious while you busy yourself around the house. The results are quite remarkable and this chutney has gotten me really excited. I cant wait to experiment with new flavours and combinations, the possibilities really are endless.
This chutney is especially delicious served up with a sharp cheddar but can also be paired with many other meats and cheeses. You could even mix a dollop through some cooked spaghetti for a really quick and easy meal.
2 large red onions, finely sliced
1kg cherry tomatoes, whole
1 large red chilli, finely chopped
Thumb sized piece fresh ginger, grated
4 cloves garlic, minced
250g dark brown sugar
150ml red wine vinegar
Place all of the ingredients into a large soup pot, stir and leave to simmer over a low heat for 90 minutes, stirring every so often. After 90 minutes, the chutney should be thick, rich and sticky, the tomatoes having burst and wilted down. REmove from the heat and allow to cool fully before transferring into sterilised jam jars. The chutney will now keep, unopened, for up to 6 weeks in the fridge. Once opened, use within the week.
Makes roughly 4-6 smallish jars.