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Tomato and Chilli Chutney by Nikki Legon

Tomato and Chilli Chutney by Nikki Legon

Tomato and Chilli Chutney...

 

 

 

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550ml red or white wine vinegar

450g soft brown sugar

3kg chopped tomatoes

400g chopped onions

8 red chillies, finely chopped

4 garlic cloves, crushed

2 tbsp freshly grated ginger

2 tbsp ground coriander

salt and pepper

 

 

METHOD    

Place vinegar and sugar in a large pan, heat until all of the sugar has dissolved.

Add the remaining ingredients and bring to a rolling simmer.

Cook for around 40 to 50 minutes, stirring frequently, until it reaches a thick consistency. Be careful that it doesn’t stick and burn.

Turn off the heat and allow to cool for 5 to 10 minutes before bottling-up in preheated jars.

This chutney is good with curries, chicken, pork, cold meats, or simply tossed into pasta.