750 g tomatoes halved (or 2 cans of diced tomatoes)
200 g red onion finely chopped
125 g light caster sugar
2 cardamom pods use only seeds
125 ml red wine vinegar
50 g ginger syrup
1 apple peeled and cut into small cubes
1 tsp ground cinnamon
75 g dried cranberries
1 red chili pepper finely chopped, stems and seeds removed
1 tbsp tomato puree
1/2 tsp smoked paprika
Instructions
Halve the tomatoes and put them in a large pan with the red wine vinegar and sugar and bring to the boil. Then let it simmer until the skins loosen, then remove them and add the rest of the ingredients.
Simmer for another 45 minutes to an hour or until the mixture reaches the desired consistency.
You can store the chutney in sterilized jars for at least six months.
