Saturday 11 June 2016

Tomato Chutney

This Tomato Chutney recipe is my Mums. It never fails and is delicious.

NOTE there is an overnight instruction.

  • 3 pounds of ripe tomatoes - chopped
  • 1 pound of onions - chopped
  • 1 pound of sugar (white)
  • salt and pepper
  • 1 tablespoon of curry powder
  • 1 /2 tablespoons of mustard
  • 2 tablespoons of plain flour
  • vinegar
  • OVERNIGHT put the chopped tomatoes, onions and the salt & pepper in a sealed container and refrigerate over night. In the morning, just before your ready to cook - drain the mixture.
  • put the drained mixture into a large saucepan
  • cover with vinegar
  • add the sugar
  • simmer for 20 minutes to dissolve the sugar
  • mix all the dry ingredients together in a separate bowl and mix with a little vinegar to make a sloppy mixture
  • stirring the main mixture constantly add the dry/sloppy mixture
  • cook for 20 minutes
  • bottle.

  • if after 20 minutes the mixture is still too runny, add more plain flour mixed in a little vinegar until your chutney looks thicker
  • Conversion: 1 pound is .453 of a kilo or 453 grams
  • Makes approximately 4 - 6 jar fulls.
  • can be kept in the pantry until opened then should be refrigerated 

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