This Chutney is such a beautiful mix of spicy, sweet, sour, salty and aromatic, you may end up putting it on everything...which wouldn't be the worst thing.
It's pretty simple to make and it lasts for ages, so please give it a go. Don't be too particular about quantities. When I say cup, it can be a rice bowl (as I use in the video) or a half pint glass. Or a coffee mug. It'll be great.
Detailed recipe below the video.
3 cups onion, roughly chopped
1 cup vegetable oil
1 cup mixed chillies, blitzed - I like to use red scotch bonnet (habanero) and green finger chillies. this results in a really hot chutney. If you like it milder, opt for less potent chillies.
1 cup ginger, blitzed
1 cup garlic, blitzed
100g (half tube) tomato puree
1 cup sugar
1 cup vinegar (white wine or distilled)
1 heaped dessert spoon (about 20g) sea salt
250g (half carton) passata
Spice mix (you can also use pre-ground spices, or just buy a good garam masala)
4tsp Coriander seeds
4tsp Cumin seeds
2tsp Fennel seeds
4 Cardamom pods
Make the spice mix
Toast the whole spices (not the turmeric) in a dry frying pan just until the first puff of smoke appears, transfer to a plate to cool for a few minutes then grind in a spice grinder. Pass through a sieve and mix in the turmeric. Add a little water to form a loose paste and set aside.
Make the chutney
Bring the oil up to a medium high heat (not smoking). Be careful at this stage - it's a lot of oil. Carefully add the onion and fry for 3 minutes or so. Add the chilli ginger and garlic and fry for a further 5 minutes.
Add the spice mix to the pan and fry for another 3 minutes. Add tomato puree and stir through the chutney just for a minute or so. Add the sugar, vingegar and salt. Turn the heat down just a little and allow to bubble for 3-5 minutes.
Finally add the passata and simmer for 10 minutes.
Transfer to clean jars.
If you want to keep the chutney for longer (i.e. more than 3 months) sterilise the jars first by simmering in water.