This chutney recipe is an original of mine. It was inspired by Lachie’s undying love of Rosella’s Tomato Chutney (or is it fruit chutney, I forget) over all others. Challenge accepted!

Despite the addition of the chilli, its not detectably spicy, and I think it is best that way. Sometimes restraint is needed with such matters.

8 kg juicy ripe tomatoes   

1 kg red onions

12 red chillies

2 tbs dried ginger

3 tbs paprika

4 tbs curry powder

3 cups dried sultanas

2 kg brown sugar

1.2 L red wine vinegar

— alteration —

For a more savoury and spicy version, you can sub out the curry powder for mustard powder and add an extra tablespoon of paprika (or smokey paprika if you so desire), and reduce the sugar content to 1.5kg. I have also subbed out some of the red wine vinegar for 1/4 cup of balsamic vinegar. This alteration also works well with an extra handful of chillies in the form of straight up dried or fresh chillies (maybe an extra dozen whole ones or a tablespoon of crushed chillies) or a tablespoon of cayenne powder.

— method —

Chop. Fry. Boil… All the usual processes that go with making a chutney. I sauté/sweat the onions first for no real reason other than to bring out some of their natural sweetness. Other than that, the only other thing to note is DON’T UNDERCOOK IT, but don’t burn it either. If you think its thick enough, cook it some more. No one likes runny chutters, and the flavours come together better. It’s just all together better. But don’t leave it for too long unattended. The latest episode of Game of Thrones has a pause button. Don’t be afraid to use it. Especially in the name of delicious, unburnt chutney!

Oh, and add the sugar towards the end. There is no need to add it early as it just thickens the chutney and makes it easier to burn.

Enjoy slathered on roast lamb. Or on a toasted cheese sanga. I quietly think I nailed it.