Saturday 19 January 2019

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.

·         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)

·        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.

·         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

No comments:

Post a Comment