Homegrown & Homemade Tomato Chutney
We’ve had a bumper crop of tomatoes this year – they are so amazingly sweet and delicious!
Once again I cannot claim to be the maker of this recipe (my husband does all the jams, chutneys, sauces etc) but I’m very gratefully the taster.
Ingredients: (Calum used 1/2 portions)
- 2kg tomatoes, finely chopped
- 500g onions, finely chopped
- 2 cooking apples, peeled, cored and finely chopped
- 2 cloves garlic, peeled & crushed
- 2 tbs salt
- 3 tps mustard powder
- 3 tps curry powder
- 500g sugar
- 3 cups white vinegar
- 1 tbs cornflour
- 1/2 cup of vinegar (extra)
1. Place tomatoes, onions, apples, garlic, salt, mustard powder, curry powder, sugar and the vinegar in a large saucepan. (Your house will smell like vinegar for a couple of hours, but it’s worth it!)
2. Bring to the boil, stirring until the sugar is dissolved and continue to boil for 1.5 hrs.
3. Mix cornflour to a paste with extra vinegar, add to tomato mixture and stir until thickened.
4. Pour into sterilised jars and seal immediately. Eat at once or store in a cold, dry and dark place for up to 1 year.
Makes approx 2kg.
So yummy on sandwiches…enjoy!