Spicy Baby Tomato & Sweet Pepper Chutney
User Reviews
5
Spicy Baby Tomato & Sweet Pepper Chutney
Description
This chutney is made by simmering finely chopped red onions, mustard seeds, ground ginger, chili flakes, and garlic in apple cider vinegar and muscovado sugar until tender and well combined. Adding halved baby tomatoes and diced sweet bell peppers late in the cooking process allows the tomatoes to maintain some body while contributing to the syrupy consistency. The mixture simmers to a thick, jam-like texture, where dragging a wooden spoon through it parts the chutney, indicating readiness.
The combination of sweet muscovado sugar and sharp apple cider vinegar balances the heat from chili flakes and the pungency of garlic and onions, producing a complex condiment that can enhance cheeses, sandwiches, roasted meats, or grilled vegetables.
The chutney is jarred hot into sterilized containers and sealed to preserve it. Properly sterilized jars and lids ensure safe storage and extend shelf life, making this chutney ideal for enjoying beyond tomato season or as a homemade gift.
Ingredients
- 750 g tomato halved, leaving a few of the smaller ones whole, mixed baby, red, orange & yellow
- 175 g bell pepper diced, mixed sweet mini, red, orange & yellow
- 350 g red onions chopped
- 1 tsp sea salt flakes
- 2 tsp mustard seeds
- ¼ tsp ground ginger
- ½ tsp chilli pepper flakes, more if you wish, crushed
- 2 garlic finely sliced, cloves
- 300 ml apple cider vinegar I used organic
- 90 g currant or sultana
- 225 g light muscovado sugar
Instructions
- Add all the ingredients to a preserving pan except the tomatoes.
- Bring to the boil and then reduce to a simmer for 25 minutes, stirring often.
- Add the tomatoes and simmer for a further 35 minutes, still stirring. (The chutney will go syrupy and part easily when a wooden spoon is dragged through it).
- Ladle into the hot jars and seal with lids.
- Makes about 800 mls (2 – 3 jars).
Notes
- Sterilize jars by washing, boiling, and heating in a 140°C oven for 20 minutes before filling with hot chutney.
- Wash lids with boiling water and dry thoroughly; they can be warmed in the oven after sealing to ensure dryness.
- The chutney yields approximately 800 ml and should be sealed promptly while hot for safe preservation.
User Reviews
Overall Rating
5
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