Tomato chilli chutney
- December 2011
- Makes about 4 x 350ml jars
- Takes 30 minutes to make, 1 hour 45 minutes to cook
This tomato chilli chutney recipe tastes best when made a month in advance. It would make a great edible gift with a strong, nutty cheese and homemade crackers.
- 0.1g (no saturated)
- 5.4g (5.5g sugars)
Per 29g serving
- 1.8kg ripe tomatoes, blanched in boiling water and peeled
- 1 large onion, chopped
- 6 mild red chillies, deseeded
- and chopped
- 450g caster sugar
- 1 tbsp salt
- 300ml malt vinegar
- Halve and chop the peeled tomatoes. Put in a large pan (preferably a preserving pan) with all their juices and the rest of the ingredients except the vinegar, then bring to the boil, stirring until the sugar has dissolved. Simmer for 1½ hours, then add the vinegar and bring back to the boil. Cook for 15-20 minutes, stirring often, until the mixture is thick and pulpy and you can see the base of the pan when you draw a spoon through it.
- Make sure your jars are sterilised (see know how). Using a clean jam funnel, fill the jars right to the necks. Wipe the outside and rim of each, then cover the chutney with a waxed disk, wax-side down, making sure it lies flat. Screw the lids on tightly. When cold, label and store in a dark place until needed.
To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C/fan 130°C/gas 2. Or run through a dishwasher on its hottest setting.
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