Smoky Chipotle and Red Tomato Jam (Chutney – Relish)

Ingredients

• 1 kg red onion, finely sliced (2lbs 4 ozs)
• 2 kg tomatoes, chopped (4 lbs 8 ozs)
• 8 garlic cloves, minced
• 1 red fresh chili pepper, chopped (optional)
• 1 inch piece gingerroot, peeled and chopped
• 500 g brown sugar (1 lb 1 oz)
• 300 ml red wine vinegar (1/2 pint)
• 10 cardamom pods, seeds of
• 1-1 1/2 teaspoon ground chipotle chile, to taste

Directions

1. 1

   Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.

2. 2

   Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.

3. 3

   Divide the hot jam/chutney between sterilised jars and set aside to cool.

4. 4

   Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

5. 5

   How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.