Name: Fiery chilli tomato chutney
Cook time: 105 min
Total time: 105 min
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

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.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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