Rich Tomato Chutney

 Makes 3-4 jars

  • 450g onions, chopped
  • 900ml malt vinegar
  • 50g pickling spices
  • 1kg bag ripe tomatoes
  • 450g cooking apples, skinned and chopped.
  • 400g tin chopped tomatoes, skinned and chopped
  • 350g brown sugar
  • 2 tsp salt
  • 225g sultanas

TIPBoil tomatoes in water for 3 mins, then remove. Skins will split and should just peel off.

  1. Put onions and vinegar in a large pan. Put pickling spices in a spice ball (or tea leaf ball) and add to the pan. Bring to the boil and simmer gently for 30 mins until onions are nearly tender.
  2. Add tomatoes and apples to the pan and simmer for 10 mins until fruit starts to soften.
  3. Add the sugar and salt and stir until sugar has dissolved. Stir in the sultanas.
  4. Gently simmer for 1-2 hours, stirring occasionally to prevent mixture sticking.
  5. The chutney is ready when there is no liquid on the top. Remove from the heat and cool for 5 mins.
  6. Remove spice bag, stir the chutney and spoon into warmed, sterilised jars.
  7. Pack down well and seal the jars.

 It tastes best if left in the jar for at least a month to mature.

This will keep for 2 years and makes great presents.

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