- October 2010
- Makes about 2.5kg
- Takes 20 minutes to make, 1 hour 15 minutes to cook
This easy tomato chutney recipe is great served with cheese and cold meats, and delicious in sandwiches.
- 0.1g (trace saturated)
- 2.9g (4.6g sugar)
- 1kg ripe tomatoes, chopped
- 450g onions, chopped
- 2 garlic cloves, finely chopped
- 2 eating apples, peeled, cored and roughly chopped
- 2 tsp mustard seeds
- 2 cloves
- 2.5cm piece fresh ginger, grated
- 300g sultanas
- 200g light muscovado sugar
- 600ml malt vinegar
- Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
- Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
- Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
- Divide the hot chutney between sterilised jars and set aside to cool.
- Place a disc of waxed paper directly onto the 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.
To sterilise jars: wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.
Chutney is easy to make, and a fantastic storecupboard staple or gift for family and friends. The variations of fruit, vegetables and spices are practically endless, so mix and match to suit your tastes.
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