Matilda's Tomato Chutney

This chutney works as a condiment with all sorts of food, we use it in place of tomato sauce or ketchup on burgers. It's great when we put together a plough-mans lunch, or add it on sandwiches.  We have also found its great with sausages and mash, and as a side on an after dinner cheese board or spread on crackers as a pre-dinner drinks snack.

INGREDIENTS

·         1 ½ kilos ripe tomatoes (vine ripened are very good)

·         ½ kilo onions (we use brown)

·         ½ kilo sugar

·         2 teaspoons of salt

·         Pepper to taste

·         1 tablespoon curry powder

·         1 ½ tablespoons mustard

·         2 tablespoons plain flour

·         Vinegar – white (don’t use brown or apple cider)

METHOD

·        Slice tomatoes and onions evenly

·        In a large boiler add the onions and tomatoes

·       Add the salt & sugar

·      Cover with vinegar

·       Bring to the boil and then simmer for 20 minutes with the lid on

·       Mix the curry powder, mustard & flour together into a paste with a bit of vinegar to a thick consistency like cream and then power slowly into the chutney mix stirring while doing so

·       Add a few grinds of pepper

·       Simmer for 30 minutes with the lid on

·       Taste for any salt or sugar adjustment

·       Put a teaspoon of the mix onto a plate and let it cool – to check the thickness you should be able to turn the plate upside down and not have the mixture fall off straight away.

·       If it’s too runny mix another tablespoon of plain flour in vinegar to make a paste and add to the chutney mix.

PRESERVING JARS

·         You will need about 4 x 350gram preserving jars (buy them from supermarket– red and white lids)

·         Wash in very hot water

·         Spoon the hot chutney mix in

·         Put the lids on and turn upside down on a protected surface and leave until cool