Gluten Free Spicy Tomato Chutney
This chutney will make 4 x 240g jars, if you don't want that much just half the recipe. The chutney will keep for 6 weeks in a cool cupboard. Once opened, store it in the fridge.
Credited to: Coeliac UK
Kcal: 22.9
Difficulty: Pretty easy
Serves 50
30 mins prep
60 mins cooking time
Ingredients
- 500g red onion, finely sliced
- 1kg tomato, chopped
- 4 garlic cloves, sliced
- 1 red chilli, chopped
- 4cm piece ginger, peeled and chopped
- 250g soft brown sugar
- 150ml distilled vinegar*
- 5 cardamom seeds, husk removed
- ½ tsp paprika
Notes: *Find suitable products on our online food and drink information
Method
- Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
- Simmer for 1 hour, then bring to a gentle boil so that the mixture turns dark, shiny, and jam like.
- Place into sterilised jars and allow to cool before covering.
Nutritional information per serving
Kcal
22.9
Fat
0.1g
Carbs
5.4g
Protein
0.3g
Fibre
0.3g
Sugars
4.9g
