Tomato Chutney

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Tomato Chutney

Post  Admin on Mon Nov 10, 2014 12:55 am



When chopping the vegetables..think of Branston pickle for size

1.25 Kilo ripe tomatoes peeled and chopped
750g cooking apples , peeled cored and chopped
250g onions chopped small
25g muscovado sugar (brown sugar)
250g chopped raisins or chopped dates or a mixture - (use a stick blender)
1 green pepper deseeded and chopped small
1 good sized carrot peeled and cut into small dice
2 tsp salt
quarter teaspoon each ground ginger, allspice ( can also add same amount of cayenne and black pepper if you like)
350 ml vinegar ... I use malt vinegar,but you can use cider vinegar or spiced vinegar... depends how spicy you like it


Put everything into a large pan
Stir gently until sugar is dissolved
Bring up to the boil stirring and simmer until thick and pulpy....
Taste to see if it is sweet enough....if not... put a little into a separate container and stir in a little more sugar until dissolved..Stir thoroughly
Pot up into clean dry warm jars...

It is better if you keep it for 1 or 2 weeks to allow it to mature...

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