Tomato chutney

Name: Tomato chutney
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Makes about 2.5kg
Ingredients: 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

Easy
October 2010

Easy
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.

Nutrition: per serving

Calories: 12kcals
Fat: 0.1g (trace saturated)
Protein: 0.1g
Carbohydrates: 2.9g (4.6g sugar)
Fibre: trace
Salt: 2.7g

Nutrition: per serving

Calories: 12kcals
Fat: 0.1g (trace saturated)
Protein: 0.1g
Carbohydrates: 2.9g (4.6g sugar)
Fibre: trace
Salt: 2.7g

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Ingredients

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

Method

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.

delicious. tips

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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