Smoky Chipotle And Red Tomato Jam (Chutney - Relish)

• 1 kg red onion, finely sliced (2lbs 4 ozs)
• 2 kg tomatoes, chopped (4 lbs 8 ozs)
• 8 garlic cloves, minced
• 1 red fresh chili pepper, chopped (optional)
• 1 inch piece gingerroot, peeled and chopped
• 500 g brown sugar (1 lb 1 oz)
• 300 ml red wine vinegar (1/2 pint)
• 10 cardamom pods, seeds of
• 1 - 1 1/2 teaspoon ground chipotle chile, to taste

1. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
2. Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
3. Divide the hot jam/chutney between sterilised jars and set aside to cool.
4. Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
5. How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.

red onion, tomatoes, garlic, chili pepper, gingerroot, red wine vinegar, cardamom, ground chipotle chile

Taken from www.food.com/recipe/smoky-chipotle-and-red-tomato-jam-chutney-relish-320591 (may not work)