Tomato and capsicum chutney

This recipe won first prize for a vegetable chutney at this year's (2004) Royal Melbourne Show. Anne-Marie Primmer suggests that blistering the capsicum in her recipe adds dimension.

  • 1.5kg red tomatoes, coarsely chopped
  • 5 garlic cloves, crushed
  • 2 white onions, finely diced
  • 1 red capsicum, finely diced (seeds removed)
  • 475ml cider vinegar
  • 150g raisins, cut in half
  • 8 whole cloves
  • 2½ teaspoons chilli powder
  • 5 small red chillies, finely diced
  • ½ cup lime juice (or lemon juice)
  • ½ tbs ground cumin
  • 420g sugar
  • 2 tsp salt
  • 1 cinnamon stick, broken in half
  • 2½ tsp fresh ginger, grated

Place the chopped tomato, garlic, onion and capsicum into a large saucepan and slowly bring to the boil. Stirring occasionally, simmer for 20-25 minutes.

Place the remaining ingredients in a bowl and mix well to combine. Add to the tomato mixture and mix with a wooden spoon. Continue to simmer for 1¼ hours, stirring occasionally.

Take off heat, remove cinnamon stick halves and spoon into hot, sterilised jars. Seal.


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