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Tomato & Mint Chutney
2.75kg ripe tomatoes
775g sugar
4 teaspoons salt
Salt & pepper to taste
Finely chopped fresh mint to taste (I use a huge amount)
1. Remove the stems from the tomatoes and chop the tomatoes into small pieces.
2. Mix all ingredients except the mint in a heavy-bottomed pan, and bring to the boil. Reduce the temperature and let simmer for 90 minutes without a lid.
3. Season to taste. The add as much mint as you like - I use about four good handfuls of finely chopped mint, because I love anything minty.
4. Pour while still hot into sterilised jars and screw tightly closed. Turn the jars upside down and stand them on their lids. Allow them to cool completely.
Store in a cool dark place. Once open refrigerate and eat within four weeks. The last jar you eat will be the mintiest!! It does improve with keeping like most chutneys.
2.75kg ripe tomatoes
775g sugar
4 teaspoons salt
Salt & pepper to taste
Finely chopped fresh mint to taste (I use a huge amount)
1. Remove the stems from the tomatoes and chop the tomatoes into small pieces.
2. Mix all ingredients except the mint in a heavy-bottomed pan, and bring to the boil. Reduce the temperature and let simmer for 90 minutes without a lid.
3. Season to taste. The add as much mint as you like - I use about four good handfuls of finely chopped mint, because I love anything minty.
4. Pour while still hot into sterilised jars and screw tightly closed. Turn the jars upside down and stand them on their lids. Allow them to cool completely.
Store in a cool dark place. Once open refrigerate and eat within four weeks. The last jar you eat will be the mintiest!! It does improve with keeping like most chutneys.
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