“Sweet and spicy chilli chutney
is the perfect partner for cheese and meat ”
~ Jamie Oliver
Sweet and tangy, this Spicy Chilli Chutney,
has an incredible warmth.
Great colours and flavours to cook with.
Granny Smith apples and baby tomatoes are perfect for this chutney.
- 1 tbs olive oil
- 1 shallot,peeled and diced
- 250g baby tomatoes, halved
- 1 Granny Smith apple peeled, cored and roughly chopped
- 1/2 tsp sweet smoked paprika
- 1 chilli, finely chopped (leave the seeds in for extra heat)
- 50g light brown sugar
- 70 ml red wine vinegar
- 2 tsp tomato purée
- Sea salt
Chop and sauté the onions,
then add the apples, tomatoes and paprika.
Add in the chilli seeds for full flavour.
Cook down, then add the red wine vinegar and tomato purée.
Now it’s a lovely thick and tasty chutney.
- Heat the oil in a large, heavy-based pan or preserving pan.
- Add the onions and cook gently over a medium heat with a grinding of sea salt for about 10 mins, until golden
- Add the baby tomatoes, chopped apples, paprika and chilli, and cook for about 5 mins, until the tomatoes have begun to break down.
- Stir in sugar, vinegar and tomato purée. Bring to the boil and simmer for 25-30 mins until thick, stirring occasionally.
- Spoon into hot, sterilised jars.
- Cool, before securing with lids.
Have your sterilised jars ready.
Leave to cool, then seal and store in the fridge.
This is a super chutney to serve with cooked meats and barbecues.
I use it on my Ploughman’s Smoked Cheese and Chive Scones too!