John Myers
Tomato and Chilli Chutney
The perfect tomato and chilli chutney recipe with a picture and simple step-by-step instructions.
- 500 g Tomatoes
- 2 Apples
- 3 Shallots, finely diced
- 3 Garlic cloves, finely chopped
- 2 Red Chilli, pitted and finely diced
- 6 tbsp Raw cane sugar
- 7 tbsp Bianco balsamic vinegar
- 1 tbsp Mustard seeds
- 1 pole Cinnamon
- 1 Star anise
- Salt
- Quarter, core and finely dice the tomatoes and place in a saucepan. Peel, quarter and core the apples and grate with the tomatoes in the saucepan. Add the shallots, the garlic cloves and the chilli. Now add the raw cane sugar, balsamic vinegar, mustard seeds, cinnamon stick and star anise and mix everything well.
- Now put the pot on the stove and bring to the boil once and then simmer over a low heat for 20 minutes. Then season with salt and fill the chutney into sterile twist-off jars, close and turn upside down for about 15 minutes. Lasts about 8 months
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