*Sweet Chili Chutney* Makes 1 1/2 Kilos, or 3 1/2 pounds3 large sweet onions, peeled and diced 2 1/4 pounds of baby plum tomatoes, blanched, peeled and halved 2 1/4 pounds of cooking apples, cored and roughly chopped 2 tsp sweet smoked paprika 3 red chillies, finely chopped (leave the seeds in if you want it spicier) 200g of light muscovado sugar (1 cup packed, soft light brown sugar) 350 ml cider vinegar (scant 1 1/3 cups) 2 TBS tomato puree (tomato paste) 1/2 tsp sea salt flakes Heat the oil in a large, heavy-based pan
or preserving pan. Add the onions and cook gently over a medium heat
with the sea salt for about 10 mins, until golden. Add the baby plum tomatoes, chopped
apples, paprika and chilli, and cook for about 5 minutes, until the
tomatoes have begun to break down. Stir in sugar, vinegar and tomato puree.
Bring the mixtutre to the boil and then reduce to a simmer for 25-30 mins, cooking until thick. Stir occasionally to prevent the mixture from catching on the bottom. Spoon into hot, sterilised jars. Cool,
before securing with lids. Store in the refrigerator. |