- October 2008
- Makes 4-5 jars
- Takes 20 minutes to make, 1 hour 15 minutes to cook
Every respectable home grower needs a good tomato chutney recipe and this is the definitive one.
- 0.1g (trace saturated)
- 4g (4.6g sugar)
- 1.5kg red, green or semi-ripe tomatoes (or a mixture)
- 400g shallots
- 3 tart eating apples, such as Granny Smith
- 2 red chillies
- 3 garlic cloves
- Large knob of fresh ginger
- 550ml cider vinegar
- 1 tbsp white mustard seeds
- 400g sultanas
- 175g light muscovado sugar
- 60g black treacle
- Roughly chop the tomatoes, then place them in a large preserving pan.
- Peel and chop the shallots, then peel, core and chop the apples. Add them to the pan with the tomatoes.
- Deseed and finely dice the chillies, and finely chop the garlic. Grate the ginger and add to the pan with the chillies and garlic. Pour over three-quarters of the vinegar.
- Stir in the white mustard seeds, sultanas, sugar and treacle.
- Cook over a medium heat for 5-10 minutes, stirring, until the sugar has dissolved. Season, then simmer for 1 hour until very thick. Add the remaining vinegar, then remove from the heat. Spoon into sterilised jars (see tips, right) and seal. Once cooled, the chutney will keep in a dark, cool place for up to a year.
- Serve with crusty bread and cheese or cold meat for a perfect lunch, accompanied by a glass of chilled cider.
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