The easy way to use up your large crop of tomatoes, make some chutney, delicious!
KEY POINTS
Preparation:
Cooking Time:
How Difficult
Easy
Freeze?
No
Servings
1.4kg / 3lb
Ingredients
How Much
Cooking apples
450g / 1lb
Onions
225g / 8oz
Red tomatoes
1.4kg / 3lb
Sultanas
225g / 8oz
Demerara sugar
225g / 8oz
Salt
10ml / 2 teaspoons
Malt vinegar
450ml / ¾pint
Cayenne pepper
2.5ml / ½ teaspoon
Mustard powder
5ml / 1 teaspoon
WHAT SPECIAL KITCHEN EQUIPMENT? Large saucepan or preserving pan.
Sterilised jam jars and lids.
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PREPARATION Sterilise the jam jars and lids by washing them in warm soapy water or in the
dishwasher, then putting in a hot oven gas mark 3/160C/320F for at least 15 minutes before
use. Peel core and finely chop the cooking apples.
Finely chop the onion.
Skin the tomatoes by putting them in boiling water for a minute, remove skin then slice
thinly.
METHOD FOR
TOMATO CHUTNEY
Put all the ingredients into the pan, then bring to the boil, reduce the heat and simmer gently for
about 2 hours until the ingredients are tender.
The ingredients have reduced to a thick consistency and has no excess liquid remaining.
This can take slightly more than 2 hours especially if the tomatoes are slightly over-ripe
as they produce more liquid when cooking.
Spoon the chutney into the preheated jars, cover immediately with the lids.
Delicious lightly spicy chutney which goes extremely well with cheese and all kinds of cold
meats.
