Tomato Chutney

I am delighted to share our family recipe for Tomato Chutney. This condiment is a great way to make use of fresh, in-season produce. There is a perfect balance of sweet, tangy, slightly spicy flavours and I am certain that you will enjoy it as much as we do. With so many ways to serve it, it will be a great addition to your condiment repertoire.
Ingredients:
- 1.5 kg (3.3 lb) tomatoes – prepared weight, once peeled and core removed (I started with 1.8 kg/4 lb)
- 750 g (3 ¾ cups) light brown sugar
- 680 ml (2 ¾ cups) white vinegar – 5% acidity
- 3 medium brown/yellow onions – finely chopped
- 2 medium Granny Smith apple – unpeeled and cut into small cubes
- 3 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon yellow mustard seeds
- 1 ½ teaspoon curry powder
- 1 ½ teaspoon ground turmeric
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon red chilli pepper flakes
- 2 teaspoon ground ginger
Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
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