Ingredients:
2 large red onions, finely sliced
1kg (2¼lb) tomatoes, chopped
350g (12oz) soft light brown sugar
3 garlic cloves, sliced
2.5cm (1in) piece ginger, peeled and grated
1 chilli, deseeded and sliced
4 cardamom pods, crushed
2tsp smoked paprika
450ml (¾ pint) red wine vinegar
1. Put onions into a large pan, with tomatoes, sugar, garlic, ginger, chilli, cardamom and paprika. Pour over vinegar. Bring to a gentle simmer, stirring frequently.
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2. Simmer for 1hr, until chutney is dark, thick and considerably reduced with very little liquid. If ingredients are catching or sticking to bottom of pan, add a splash of water as and when needed during cooking.
3. Pot into sterilised jars and seal immediately. Mature in a cool, dark place for 1 month before opening. It will keep unopened for up to 1 year. Once opened, store in fridge and eat within a month.
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
