. 2 medium red chillies, deseeded (30 – 40 g)
. 10 g root ginger, cut into 2 mm coins
. 450 g tomatoes, halved
. 3 cloves garlic, peeled
. 60 g balsamic vinegar
. 250 g golden sugar
. ½ tsp sea salt
. ¼ tsp ground black pepper
Weigh all the ingredients in the TM bowl and blend 10 seconds / speed 8.
Scrape down the sides with the spatula and cook 25 minutes / Varoma / speed 2 with simmering basket instead of measuring cup.
Pour into a sterilised jar (450 ml) and keep in fridge once opened.
Serve with meat or cheese.
Leave seeds of red chillies for a very hot chutney and use only one chilli for a mild one.
Recipe can be doubled but adjust cooking time: 30 – 35 minutes.
Annita's Cuisine 