Tweet
The recipe also used green tomatoes, and used white wine vinegar, we tried the 'alternate' version.
Red or Green, Tomato chutney
1kg red tomatoes, de-seeded and roughly chopped (or green tomatoes)
1 medium onion, finely chopped
400 ml red wine vinegar (or white wine vinegar with green toms)
300g sugar
1 chilli (optional - we used a lemon drop)
1/2 tsp salt
Spice mixture:
1 tsp black peppercorns
1 tsp black (brown) mustard seeds
1/2 tsp allspice
3 green cardamon pods
8 cloves garlic
2cm piece ginger
1. Blend the spice mixture up, with 2 tbsp of vinegar, in food processor.
2. Place tomatoes, onion and remaining vinegar in large pan and simmer until softened.
3. Add sugar and cook for about 10 minutes at a simmer.
4. Add the spice mixture, chilli and salt
5. Cook until thickens and pour into sterilised jars.
Makes about 1kg, about 3x jam-jars worth.
Made this yesterday using ananas noire tomatoes, it already tastes really nice, but still will let it mature!
Red or Green, Tomato chutney
1kg red tomatoes, de-seeded and roughly chopped (or green tomatoes)
1 medium onion, finely chopped
400 ml red wine vinegar (or white wine vinegar with green toms)
300g sugar
1 chilli (optional - we used a lemon drop)
1/2 tsp salt
Spice mixture:
1 tsp black peppercorns
1 tsp black (brown) mustard seeds
1/2 tsp allspice
3 green cardamon pods
8 cloves garlic
2cm piece ginger
1. Blend the spice mixture up, with 2 tbsp of vinegar, in food processor.
2. Place tomatoes, onion and remaining vinegar in large pan and simmer until softened.
3. Add sugar and cook for about 10 minutes at a simmer.
4. Add the spice mixture, chilli and salt
5. Cook until thickens and pour into sterilised jars.
Makes about 1kg, about 3x jam-jars worth.
Made this yesterday using ananas noire tomatoes, it already tastes really nice, but still will let it mature!
Comment