How To Make Sweet Chilli Chutney Recipe

CLICK TO RATE
(2 ratings)

photo of step by step How to make sweet chilli chutney step FINAL

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.