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Spicy Red Tomato Chutney

Spicy Red Tomato Chutney


A new chutney recipe that has a little more kick than my sweet tomato chutney recipe. Tomatoes, cucumber, onions, dried apricots and more contribute to the delicious flavour of this tangy chutney. I think it's the best I have ever made!

Spicy Red Tomato Chutney Recipe

INGREDIENTS:

  • 4½ lbs (2 kg) ripe red tomatoes, chopped
  • 1 English cucumber, peeled, seeds removed, and diced
  • 3 medium yellow onions, chopped finely
  • 5 cloves garlic, minced
  • 2" (5 cm) piece of ginger root, peeled and grated
  • 1 cup (6 oz - 170 gm) dried apricots, diced
  • 2 cups (480 ml) apple cider vinegar
  • 1 cup (240 ml) Worcestershire Sauce
  • 1½ cups (300 gm) brown sugar
  • 2 tbsp (30 ml) chili powder
  • 1 tbsp (15 ml) curry powder
  • 1 tbsp (15 ml) salt
  • 8 oz (227 gm) sultana raisins

    • METHOD:

    Combine all the ingredients, except the raisins in a very large cooking pot and bring to the boil, stirring to prevent burning.

    Maintain a brisk simmer, stirring every few minutes for about two hours.

    Add the raisins after one hour of cooking.

    The chutney should be reduced in volume to about 60% in order to be thick enough. Cook longer if necessary to get desired consistency.

    Store in Mason or Kilner jars, following manufacturer's directions for perfect sealing.

    Yield: approximately 2¼ litres (2x 700ml jars, 2x 425ml jars)

     

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