Home » Jams & Pickles » Tomato Chutney
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Ref: 539
Heading: Jams & Pickles
Cuisine: Indian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   750 g  tomatoes chopped
   275 ml  cider vinegar
   200 g  onion chopped
   180 g  apple eating peeled cored & chopped
   180 g  sultanas
   85 g  light muscovado sugar
   30 g  black treacle
   2 tsp  fresh ginger grated
   1 large red chilli mild de-seeded & finely chopped
   2 garlic cloves finely grated
   1/2 tsp  mustard seeds
   1/2 tsp  salt


  Step 1
Place all the ingredients into a heavy bottomed saucepan or a maslin pan (best), on a high heat bring to the boil stirring all the time, when boiling turn down heat to low & simmer for 1 hour, stir often to stop it catching on the bottom.
  Step 2
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.
  Step 3
Place hot jars from the oven on a baking tray on the worktop on a rack or tea towel & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.

Suggestion & Tips

Warning hot chutney will burn you so wear gloves!!! Once opened store jam in the fridge, it will last much longer & not go mouldy as quickly. Great with cheese & crusty bread.
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