How To Make Sweet Chilli Chutney
Capture the essence of Christmas in a jar with homemade chilli chutney - a great gift for friends. Eat with a hunk of mature Cheddar and cold meats for a tasty ploughman's, or use to make our sausage rolls with a twist.
Makes: 1.5kg(approximately 3lb)
Cooking Time: 1 hour
2tbsp olive oil
3 large sweet onions,peeled and diced
1kg ripe baby plum tomatoes, halved
500g Bramley apples peeled, cored and roughly chopped
2tsp sweet smoked paprika
3 red chillies, finely chopped (leave the seeds in for extra heat)
200g light muscovado sugar
350ml red wine vinegar
2tbsp tomato purée
1)Heat the oil in a large, heavy-based pan or preserving pan. Add the onions and cook gently over a medium heat with 1⁄2tsp flaked salt for about 10 mins, until golden.
2)Add the baby plum tomatoes, chopped apples, paprika and chilli, and cook for about 5 mins, until the tomatoes have begun to break down.
3)Stir in sugar, vinegar and tomato purÈe. Bring to the boil and simmer for 25-30 mins until thick, stirring occasionally to prevent catching. Spoon into hot, sterilised jars. Cool, before securing with lids.