Tomato Chilli Chutney2014-09-01
- Yield : 1 1/2 L
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
A hot spicy sauce.
- 1 kilo(s) ripe tomatoes, blanched in boiling water and peeled
- 1 Large Onion, chopped
- 6 mild red chillies, deseeded and chopped
- 450 grams caster sugar
- 1 tablespoon(s) salt
- 300 mL malt vinegar
Halve and chop the peeled tomatoes. Put in a large pan (preferably a preserving pan) with all their juices and the rest of the ingredients except the vinegar and bring back to the boil.
Cook for 15-20 minutes, stirring often, until the mixture is thick and pulpy and you can see the base of the pan when you draw a spoon through it.
Make sure your jars are sterilized.
Using a clean jam funnel, fill the jars right to the necks. Wipe the outside and rim of each, then cover the chutney with a waxed disk, wax-side down, making sure it lies flat. Screw the lids on tightly.
When cold, label and store in a dark place until needed.