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Thread: Red Hot Tomato and Pepper Chutney Recipe

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    Senior Member Array mrina's Avatar
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    Red Hot Tomato and Pepper Chutney Recipe

    Red Hot Tomato and Pepper Chutney Recipe


    Chutney is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. he original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.


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    Senior Member Array mrina's Avatar
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    3kg ripe red tomatoes, chopped
    6 large red bell peppers, sliced
    1kg onions, roughly chopped
    100g freshly-grated ginger
    2 tsp ground ginger
    225g dark Muscovado sugar
    500ml red wine vinegar
    200g concentrated tomato purée
    1 tsp sea salt
    1 tsp ground allspice
    1/2 tbsp cumin seeds
    1 tbsp coriander seeds
    2 tbsp mustard seeds
    12 whole cardamom pods
    12 hot red chillies (I use Scotch Bonnets, but any hot chillies will do), finely shredded
    7 large garlic cloves
    , crushed

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    Red Hot Tomato and Pepper Chutney Preparation:


    Add the tomatoes to a pan along with the bell peppers and onions. Heat gently and add the sugar, grated ginger and garlic, tomato puree and chillies.

    As this mix is warming add the cumin, coriander, mustard and cardamom pods to a dry frying pan and toast until aromatic. Grind in a pestle and mortar or coffee grinder and add to the tomato mixture along with the allspice, sugar and vinegar.

    Bring to a boil, stirring frequently. Reduce to a gentle, simmer, cover and cook for 2 hours with occasional stirring. Remove the lid and allow the liquid to thicken to the desired consistency (this is when no liquid can be seen as you drag a spoon through the chutney).

    Allow the mixture to cool then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. Allow to mature for at least 7 weeks in a cool, dry place before consuming (if you can stand to wait, that is!)

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