This easy homemade chutney is ideal to serve with any meat dishes, cheese platters, sandwiches, meat pies, and more.
- 500g red onion, finely sliced
- 1kg tomato, chopped
- 4 garlic cloves, sliced
- 1 dried chilli, grounded (optional)
- 1 tsp cumin
- 250g brown sugar
- 150ml red wine vinegar
- 5 cardamom seeds
- ½ tsp paprika
Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.