Tomato chutney

Name: Tomato chutney
Yield: Makes about 2.5kg
Cuisine: British recipes
Ingredients: 1.5kg ripe tomatoes; 500g onions, finely chopped; 500g bramley apples, cored and chopped; 2 large mild red chillies, deseeded; and finely chopped; 2 fat garlic cloves, crushed; 3cm piece fresh ginger, grated; 1 tsp black peppercorns; 8 allspice berries; 4 cardamom pods, bruised; 500ml white wine or cider vinegar; 1 fresh bay leaf; 350g soft light brown sugar; 2 tsp black mustard seeds

Easy
October 2008

Easy
October 2008

Makes about 2.5kg
Ready in about 1 hour

Preserve the best of seasonal tomatoes by making them in to a spiced chutney to add to sandwiches, burgers or cheese.

Vegan recipes
Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

Per tablespoon

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Ingredients

1.5kg ripe tomatoes
500g onions, finely chopped
500g bramley apples, cored and chopped
2 large mild red chillies, deseeded
and finely chopped
2 fat garlic cloves, crushed
3cm piece fresh ginger, grated
1 tsp black peppercorns
8 allspice berries
4 cardamom pods, bruised
500ml white wine or cider vinegar
1 fresh bay leaf
350g soft light brown sugar
2 tsp black mustard seeds

1.5kg ripe tomatoes
500g onions, finely chopped
500g bramley apples, cored and chopped
2 large mild red chillies, deseeded
and finely chopped
2 fat garlic cloves, crushed
3cm piece fresh ginger, grated
1 tsp black peppercorns
8 allspice berries
4 cardamom pods, bruised
500ml white wine or cider vinegar
1 fresh bay leaf
350g soft light brown sugar
2 tsp black mustard seeds

Method

Peel the tomatoes, chop and put into a preserving pan with the onions, apples, chillies, garlic and ginger. Wrap the peppercorns, allspice and cardamom in a square of muslin, tie securely with kitchen string (see tip, above right) and add to the pan with the vinegar and bay leaf. Bring to the boil, then simmer for 25-30 minutes or until the vegetables are tender.
Add the sugar and stir to dissolve. Simmer vigorously for about 20 minutes, until reduced and thickened. Add the mustard seeds and season to taste.
Remove the bay leaf and spice bundle, spoon into sterilised jars and seal. Cool completely.

Method

Peel the tomatoes, chop and put into a preserving pan with the onions, apples, chillies, garlic and ginger. Wrap the peppercorns, allspice and cardamom in a square of muslin, tie securely with kitchen string (see tip, above right) and add to the pan with the vinegar and bay leaf. Bring to the boil, then simmer for 25-30 minutes or until the vegetables are tender.
Add the sugar and stir to dissolve. Simmer vigorously for about 20 minutes, until reduced and thickened. Add the mustard seeds and season to taste.
Remove the bay leaf and spice bundle, spoon into sterilised jars and seal. Cool completely.

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