Ingredients

8 (1.5kg) tomatoes, peeled, seeded, coarsely chopped

1 (200g) white onion, finely chopped

4 clove garlic, crushed

1 (200g) red capsicum, finely chopped

2 teaspoon grated fresh ginger

2 cup (500ml) cider vinegar

2 cup (440g) sugar

1/2 cup (125ml) lemon juice

1 cup (160g) sultanas

2 teaspoon coarse cooking salt

1 cinnamon stick

6 whole cloves

5 red thai chillies, seeded, finely chopped

2 teaspoon chilli powder

Method

1.In a large heavy-base saucepan, combine tomato, onion, garlic, capsicum and ginger. Bring to the boil. Remove saucepan lid and simmer for about 15 minutes. Stir occasionally, until onion is soft.

2.Add remaining ingredients; stir over heat, without boiling, until sugar dissolves.

3.Simmer, uncovered, stirring occasionally, about 1 hour or until mixture thickens.

4.Discard cinnamon stick.

5.Spoon hot chutney into hot sterilised jars; seal while hot.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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