Ingredients Jump to Instructions ↓

  1. 1 kg red onion , finely sliced (2lbs 4 ozs)

  2. 2 kg tomatoes , chopped (4 lbs 8 ozs)

  3. 8 garlic cloves , minced

  4. 1 red fresh chili pepper , chopped

  5. 1 inch piece gingerroot , peeled and chopped

  6. 500 g brown sugar (1 lb 1 oz)

  7. 300 ml red wine vinegar (1/2 pint)

  8. 10 cardamom pods , seeds of

  9. 1 -1 1/2 teaspoon ground chipotle chile , to taste

Instructions Jump to Ingredients ↑

  1. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.

  2. Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.

  3. Divide the hot jam/chutney between sterilised jars and set aside to cool.

  4. Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

  5. How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above. ?


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