As promised here is the recipe for my sweet chilli chutney. This is an old Good Housekeeping recipe. I have a very stained, creased and worn page from a good housekeeping magazine (at least I think it is good housekeeping) probably circa 1989.
I am actually pretty glad to post this recipe as now I won't have to worry about losing or ripping my magazine cut out. Guess I should have written it down for myself years ago 😳 but hey, better late than never!
This is great with so many things, and I get through a lot of this 😉
Try it on sandwiches or as a dip for anything batter, fried or chipped.
It works fabulously with my breaded brie, but if you don't want to start cooking just use it to perk up cheese on toast. It is especially good with blue cheese on toast. Yum!
There are a few ways to sterilise jars, and they are explained here. I do mine in the oven by washing them in hot soapy water, rinsing them well and then placing them in a low oven for 30 minutes. I don't bother with the newspaper as knowing me the paper would catch fire and destroy my oven! I have never had a jar shatter, but make sure you check your jars and don't use any that are cracked.
When you have sterilised the jar remember to add hot chutney to a hot jar. This will give you a great seal as the chutney cools. Also never add a cold chutney to a hot jar or a hot chutney to a cold jar. It wouldn't be pretty and no one wants to be clearing up broken glass and sobbing over spoilt chutney.
If you don't want to place this in sterilised jars, it will keep in a sealed tupperware for about 4 weeks. In a sealed jar it will last 6 months. In theory a sealed jar can be kept in the pantry, but if you are unsure about the seal, keep it in the fridge.
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Sweet Chilli Chutney
- 2 tablespoon olive oil
- 3 large onions
- ½ teaspoon salt
- 1 kg baby plum ?tomatoes
- 500 g granny smith apples
- 3 teaspoon ?smoked paprika
- 3 red chillies (if you don't like it spicy remove the seeds and pith)
- ½ teaspoon cracked coriander seeds
- 1 teaspoon grated ginger
- 50 g dried dates
- 150 g brown sugar (light ?muscovado is best)
- 350 ml red wine vinegar
- 2 tablespoon tomato purée
- Chop the onion into smallish chunks.
- Heat the oil in a pan, add the onions and salt. Cook gently for 10 minutes until softened but not coloured.
- Meanwhile cut the tomatoes in half, peel and chop the apples, and finely chop the dates.
- Add the apples, tomatoes, paprika, ginger, chilli, coriander and dates to the pan and cook gently until the tomatoes start to collapse.
- Mix through the sugar and then pour in the vinegar and tomato purée.
- Bring to a boil and then turn down to a low simmer.
- Cook for 30-40 minutes until thickened, stir frequently to avoid the chutney sticking.
- Spoon (or pour) the hot chutney into the hot jars. You want to fill them to almost full, just leave a small gap at the top and then screw on the lids whilst everything is still hot. (See notes)
As the jar and chutney cools, it will create a mini vacuum and pull the lid on tight. (If you are using a old jam jar you should see the pop top bit pulled to the unpopped position) Does that make any sense????? 😳 I hope so!