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I made this chutney recipe from Paul Merret's (lately of Economy Gastronomy)'Using the Plot' book following a glut of tomatoes. I'm a jam/chutney novice, but worked for me and it is absolutely delicious - you get the sweetness first, then tomato flavour and finally a slight kick from the chilli's. I only used half the chilli the first time, but progressed to the full amount with the second batch!
3lb 5oz ripe tomatoes (any variety)
16fl oz water
1/2pt white wine vinegar
1lb 10oz caster sugar
3 garlic cloves
2 heaped tsp chilli flakes
Cut tomatoes into chunks. Put all ingredients into large, heavy based pan, bring to simmer over medium heat. Cook until mixture reaches thick jammy consistency (about 1.5 hours for me!) At this point reduce heat and give occassional stir. Check if ready by putting a little on a cold plate and chill in fridge. If sets after a few minutes it's at the right consistency.
Pour into sterilised jars, leave to cool, store in fridge.
ENJOY!
3lb 5oz ripe tomatoes (any variety)
16fl oz water
1/2pt white wine vinegar
1lb 10oz caster sugar
3 garlic cloves
2 heaped tsp chilli flakes
Cut tomatoes into chunks. Put all ingredients into large, heavy based pan, bring to simmer over medium heat. Cook until mixture reaches thick jammy consistency (about 1.5 hours for me!) At this point reduce heat and give occassional stir. Check if ready by putting a little on a cold plate and chill in fridge. If sets after a few minutes it's at the right consistency.
Pour into sterilised jars, leave to cool, store in fridge.
ENJOY!
any sugestions please?
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