Red Tomato Chutney

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READY IN: 2hrs 20mins
YIELD: 650 g
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chopped tomatoes and onion in a large dish or colander and cover with salt. Leave for a few hours to drain off the liquid.
  • Put the tomatoes and onions in a saucepan and add three quarters of the malt vinegar and boil for five minutes. Stir in the sugar.
  • Meanwhile blend the flour, mustard powder, curry power and cayenne pepper, if using, into a smooth paste with the remaining malt vinegar.
  • Add the paste to the pan and simmer gently for one to one and a half hours. To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
  • Decant into warm jars.
  • The finished chutney mellows with keeping and should be kept for at least 6-8 weeks before eating.
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