Tomato chutney recipe

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Tomato Chutney Recipe

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Tomato Chutney Recipe

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The easy way to use up your large crop of tomatoes, make some chutney, delicious!

KEY POINTS

Preparation:	30 minutes	Cooking Time:	2 hours
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.

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