Ingredients:
2 large red onions, finely sliced
1kg (2¼lb) tomatoes, chopped
350g (12oz) soft light brown sugar
3 garlic cloves, sliced
2.5cm (1in) piece ginger, peeled and grated
1 chilli, deseeded and sliced
4 cardamom pods, crushed
2tsp smoked paprika
450ml (¾ pint) red wine vinegar
1. Put onions into a large pan, with tomatoes, sugar, garlic, ginger, chilli, cardamom and paprika. Pour over vinegar. Bring to a gentle simmer, stirring frequently.
2. Simmer for 1hr, until chutney is dark, thick and considerably reduced with very little liquid. If ingredients are catching or sticking to bottom of pan, add a splash of water as and when needed during cooking.
3. Pot into sterilised jars and seal immediately. Mature in a cool, dark place for 1 month before opening. It will keep unopened for up to 1 year. Once opened, store in fridge and eat within a month.
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Classic glass bowl (1 / 2 litres), Classic glass measure jug (0.5 litre), Impressions ceramic ramekins, Pyrex. Montreux saucepan (3 litres, 20cm), Kuhn Rikon UK. Loft 24-piece dinner set, Zwilling J.A. Henckels. Jam jar, wooden spoon, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
