Tomato & Chili Chutney - Black Oystercatcher Restaurant

[insert_php] if(function_exists('pf_show_link')){echo pf_show_link();} [/insert_php] This recipe is for a relish that we had at the Black Oystercatcher Restaurant and Winery in Elim, South Africa. At the time I thought that it was one of the best tomato relishes that I had ever tasted and I wrote the restaurant for the recipe when we returned to Toronto. They very kindly sent it to me and I have just made my first batch and it's every bit as good as I remember. Please give it a try; it really is remarkably good with cheese or cold meats. I have taken a couple of liberties with the recipe. The original called for Malt vinegar but to soften the flavour I used half malt and half cider vinegar. The chiles are also absolutely to your own taste. The original was perky but not hot; just enough to be interesting. Since the original recipe called for 12 nameless red chiles I used 4 of the long, thin bright red Thai chiles; not the tiny bird peppers but the ones that are about 6 inches long. I removed the seeds, chopped them and very carefully washed my hands.

Ingredients

• 2 Tbs. Olive oil
• 2 tsp. Brown Mustard seeds
• 1.2kg Tomatoes, roughly chopped
• 2 Onions, halved, chopped
• 12 Red chilies, chopped
• 500ml Malt Vinegar
• 330g Sugar
• 1 tsp. Pickling Spice

 Preparation

1. Heat oil in large saucepan over medium heat. Add mustard seeds and cook, stirring, for 2 minutes or until they begin to pop.
2. Add tomatoes, onions, chilies, vinegar, sugar and spice, and stir to combine. Increase heat and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 2 1/4 hours or until excess liquid evaporates and mixture thickens. Season with salt and pepper.
3. Thoroughly wash glass jar and lid in hot soapy water and rinse well. Drain upside down until ready to use.
4. Spoon hot chutney into clean jar and seal immediately.
5. Set aside until cooled.
6. Label, date and store in a cool, dark place until ready to use.