Chilli and Tomato Chutney

by AlpineYve

My hubby Pete makes this recipe with home grown Habanero chillis. Very yummy with plenty of kick for the chilli lover.

INGREDIENTS

12 medium Paprika chillis ; (more or less depending on chilli type)
2 kg tomatoes
5 medium onions
2 tablespoons salt
7 cups white vinegar
3 cups white sugar
3 tablespoons mustard seeds
2 tablespoons plain flour
Water
1 teaspoon paprika
1 teaspoon turmeric

Servings

INSTRUCTIONS

Note: Take care when chopping chillis - its a good idea to wear food preparation gloves and protect your eyes.

Chop all the vegetables and place in a bowl. Sprinkle with salt and let stand for several hours or overnight.

In a large saucepan, combine vinegar, sugar & mustard seeds. Stir over low heat until sugar dissolves and then bring to boil.

Add vegetables and bring back to boil. Simmer gently until all vegetables are very soft.

Mix flour and spices into a smooth paste with water. Add to the chutney and stir until boiling well. Reduce heat and simmer until the chutney is of a good thick consistency (you can add more flour blended with a little water to thicken if you need to). Pour into hot sterilised jars and seal.

NOTES

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Chilli and Tomato Chutney

12 medium Paprika chillis (more or less depending on chilli type)
2 kg tomatoes 
5 medium onions 
2 tablespoons salt 
7 cups white vinegar 
3 cups white sugar 
3 tablespoons mustard seeds 
2 tablespoons plain flour 
  Water 
1 teaspoon paprika 
1 teaspoon turmeric

Note: Take care when chopping chillis - its a good idea to wear food preparation gloves and protect your eyes.

Chop all the vegetables and place in a bowl.   Sprinkle with salt and let stand for several hours or overnight.

In a large saucepan, combine vinegar, sugar & mustard seeds. Stir over low heat until sugar dissolves and then bring to boil.

Add vegetables and bring back to boil.  Simmer gently until all vegetables are very soft.

Mix flour and spices into a smooth paste with water.  Add to the chutney and stir until boiling well.  Reduce heat and simmer until the chutney is of a good thick consistency (you can add more flour blended with a little water to thicken if you need to).  Pour into hot sterilised jars and seal.

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Chilli & Tomato Chutney
AlpineYve

Nutrition

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Serving Size: 1 Serving (472g)
Recipe Makes: 10 Servings

Calories: 259
Calories from Fat: 9 (3%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 16mg		1 %
Potassium 579.1mg		15 %
Total Carbohydrate 55.3g		16 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 51.6g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 259

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