I was recently at an engagement party where the hosts gave away gift bags to thank their guests for coming. Inside, amongst other beautiful treats, were home-made jars of spicy tomato chutney. They had in fact served the same chutney with lunch and everybody had commented on how delicious it was, so I decided to ask for the recipe which I would like to share with you.
Not only does this make an inexpensive gift, but it is a scrumptious relish to have with cold meats, cheese and crudites.
- 2 large red onions, finely chopped
- 4 garlic cloves, finely chopped
- 3 x 800g cans chopped Italian Roma tomatoes
- 2 cups white sugar
- 2 1/2 cups apple cider vinegar
- 2 tablespoons curry powder
- 1 teaspoon chilli powder
- 1 cup sultanas
- 1 tablespoon salt
Begin by sterilising the jars you are going to use by boiling them in water for about 20-30 minutes. While the jars are boiling begin making the chutney.
Place all ingredients, plus a good pinch of freshly ground black pepper, into a large saucepan over medium-low heat. Cook, stirring, for 10 minutes or until the sugar has dissolved.
Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until mixture thickens.
Spoon the hot chutney into the hot sterilised jars. Cover jars with a clean tea towel. Cool completely. Top with lids and label.
A lovely way to package these jars is to place a round of brown hessian or plaid gingham over the lids and tie with raffia. Complete the look with a personalised tag and perhaps the recipe itself on the back.