Tomato Chutney
A community recipe by FranchiniNot tested or verified by Nigella.com
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Put all the ingredients into a pan, bring to a simmer and then cook over a low heat for 3 to 3.5 hours. Stir occasionally and more frequently towards the end of the cooking time to prevent sticking. I used a heat diffuser to help even out the heat from my gas flame. The chutney is ready when no more than a small amount of syrupy liquid collects in a trough that you draw in the chutney with a spoon. It firms up a bit more as it cools. Once cooked, discard the cinnamon and pour into 3 500ml kilner jars. Close the lid and leave to cool. I sterilised my jars by putting them in a hot oven for 5-10 minutes. I dunked the seals in boiling water for a couple of minutes. The chutney can be eaten straight away but improves after a few months.
Put all the ingredients into a pan, bring to a simmer and then cook over a low heat for 3 to 3.5 hours. Stir occasionally and more frequently towards the end of the cooking time to prevent sticking. I used a heat diffuser to help even out the heat from my gas flame. The chutney is ready when no more than a small amount of syrupy liquid collects in a trough that you draw in the chutney with a spoon. It firms up a bit more as it cools. Once cooked, discard the cinnamon and pour into 3 500ml kilner jars. Close the lid and leave to cool. I sterilised my jars by putting them in a hot oven for 5-10 minutes. I dunked the seals in boiling water for a couple of minutes. The chutney can be eaten straight away but improves after a few months.
Introduction
I followed the recipe from "Living and Eating" by John Pawson and Annie Bell to make this chutney.
I followed the recipe from "Living and Eating" by John Pawson and Annie Bell to make this chutney.
Ingredients
Serves: 3 tubs
Metric
Cups
- 1⅓ kilograms tomatoes (cored and skinned)
- 500 grams apples (eating apples, cored)
- 700 grams red onions (peeled and chopped)
- 500 millilitres cider vinegar
- 4 cloves garlic (peeled and finely chopped)
- 1 tablespoon fresh ginger (peeled and finely chopped)
- 400 grams raisins
- 450 grams soft brown sugar
- ½ teaspoon cayenne pepper
- 7 centimetres cinnamon sticks
- 1 tablespoon sea salt
- 2⅞ pounds tomatoes (cored and skinned)
- 17⅔ ounces apples (eating apples, cored)
- 24¾ ounces red onions (peeled and chopped)
- 18 fluid ounces apple cider vinegar
- 4 cloves garlic (peeled and finely chopped)
- 1 tablespoon fresh gingerroot (peeled and finely chopped)
- 14⅛ ounces raisins
- 15⅞ ounces soft brown sugar
- ½ teaspoon cayenne pepper
- 2¾ inches cinnamon sticks
- 1 tablespoon sea salt
Method
Tomato Chutney is a community recipe submitted by Franchini and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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