I've just finished making my first home cooked chutney for a retreat I'm catering for this weekend and it's too good not to share! With such a simple cooking method, it was a great opportunity to experiment with new flavours and spice combinations. What I've come up with is a warming, gooey chutney that's the perfect accompany for your lunches or dinners - a mix of sweet, sharp and subtly spicy flavours. The key to a really sticky and delicious end product is allowing yourself plenty of time to heat and reduce the mixture slowly, so set aside a couple of hours and enjoy the beautiful smells as you go!
- 1000g tomatoes (diced)
- 500g red onions (finely diced)
- 5cm fresh ginger (peeled & chopped)
- 4 large garlic gloves (chopped)
- 150ml organic red wine vinegar
- 250g coconut palm sugar or a good quality brown sugar
- 1 teaspoon chilli flakes
- 1/2 teaspoon cinnamon
- 1 teaspoon cardamon seeds
- 1 cinnamon stick
1. Put all the ingredients into a large saucepan and bring to a boil
2. Turn heat down to to simmer and leave for 60 mins allowing the flavours to combine, stirring occasionally
3. Finally, turn the heat up bringing the mixture to boil. After about 20 mins it will begin to darken in colour as the liquid reduces and caramelises. Continue stirring occasionally to ensure the chutney doesn't stick to the bottom of the pan!
4. Leave to cool before serving