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Hot and Spicy Tomato Chutney

 

Makes 1.1kg (2½lb)

2½ hrs
 

26/tbsp

Fat 0g (0g sat)
per portion

 Suitable for vegetarians

 

Firm ripe tomatoes 1kg (2¼lb)

Red peppers 2 large (450g/1lb in total,) deseeded and chopped

Red onions 3 (450g/1lb in total), peeled and chopped

Red chillies 2, deseeded and finely chopped

Garlic 2 cloves, peeled and finely chopped

Red wine vinegar 500ml bottle

Sea salt 1 tsp

Pickling spices 2 tsp, tied in a muslin cloth

Black onion seeds 1 tsp

Caster sugar 350g (12oz)

 

1 Score a cross in base of each tomato. Place in a bowl and pour boiling water over them. Leave until skin starts to peel away. Immerse in cold water. Peel away skins, remove seeds and chop.

2 Place tomatoes and peppers in a large heavy-based pan with all remaining ingredients except sugar. Season with freshly ground black pepper. Bring up to boil. Reduce heat and simmer for 30-40 minutes until tender, stirring frequently.

3 Add sugar, reduce heat and stir until completely dissolved. Simmer for 40-60 minutes until chutney is consistency of jam (stir occasionally). Remove muslin bag. Spoon chutney into warm, sterilised jars, cover, seal and label.


A Dairy Diary 2015 recipe

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Hot and Spicy Tomato Chutney

 

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