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Spicy Tomato Chutney

Use the chutney as a topping to burgers, an accompaniment to grilled or roasted meats, or simply served in a cheese sandwich.

Method:

  1. Peel the tomatoes (using the boiling water/ice water method).
  2. Chop tomatoes into chunks.
  3. Peel, core and chop the apples.
  4. Chop the onion into chunks. Finely slice the chillies. De-seed the chilli for a less spicy chutney.
  5. Place all ingredients into a large, heavy-bottomed pan. Heat gently on a medium-low heat until all of the sugar has dissolved.
  6. Increase the heat to bring the mixture to a boil and stir. Lower the heat to simmer for 1 hour, uncovered, until thickened to a jam-like consistency. Stir the mixture during this time regularly to ensure the mixture doesn’t burn at the bottom of the pan.
  7. Remove from the heat and decant into sterilised jars.
  8. Leave to mature for 1-2 weeks before eating for the best taste. Once opened, the chutney will keep for 6-8 weeks.

 

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Amy Win
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Spicy Tomato Chutney

Use the chutney as a topping to burgers, an accompaniment to grilled or roasted meats, or simply served in a cheese sandwich.

PREP 30 MINS

Ingredients

  • Ripe Tomatoes – 10
  • White Onion – 1
  • Apples – 250g
  • Granulated Sugar – 250g
  • Cider Vinegar – 200ml
  • Red Chillies – 2
  • Cayenne Pepper – 2 tsp
  • Raisins – 3 tbsp