And the final chutney from my Sydney Markets haul – another tomato chutney but this one packs a tangy kick with some traditional jerk spices. Try it with aged cheddar, sausages and grilled meats or as part of a sticky pork rib or chicken wing marinade.
Roast tomato jerk chutney
800g capsicums, deseeded, quartered (you can use any colour you like)
1/4 cup fresh thyme sprigs
4 brown onions, peeled
8 cloves garlic, peeled
2 tablespoons olive oil
2 tablespoons table salt
2 tablespoons ground allspice
3 teaspoons ground cinnamon
2 teaspoons chilli powder
2 teaspoons dried thyme
1 teaspoon cracked black pepper
4 cups white sugar
2 cups red wine vinegar
Preheat oven to 200°C (fan-forced). Line two large baking trays with baking paper. Place the tomatoes, capsicum and fresh thyme on the trays. Roast for 45 minutes or until the tomato skins start to split and are browned in patches. Set aside to cool slightly. Chop the onions and garlic, in batches, in a food processor. Heat the oil in a large stock/jam pot over medium heat. Cook the onions, garlic and salt for 8 minutes or until the onion has softened. Add the allspice, cinnamon, chilli, dried thyme and pepper. Cook for 2 minutes, or until fragrant. Roughly chop the tomatoes and capsicum, in batches, in a food processor. Add to the onion mixture with the sugar and vinegar. Bring to the boil. Simmer for 1 hour, stirring occasionally, until thickened and reduced. Spoon the hot chutney into sterilised* jars and seal.
Makes 14 cups (3.5 litres)
*To sterilise jars, immerse clean jars and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot jars to the top with hot chutney and seal.
oOo This chutney should last up to one year unopened on the shelf. Refrigerate once open.
oOo It would make a great Christmas gift or wedding favour, just add a pretty tag.
oOo Obviously, if you don’t have a food processor, you can chop all the veg by hand. It will just take a little longer!