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

Bruce's Tomato Chutney

Discover this easy tomato chutney recipe, the perfect way to complement a piece of hard cheese; try this recipe today. Perfect on toast with a chunk of cheddar.

INGREDIENTS

•             2 kilos ripe roma tomatoes

•             3/4 kilo onions (we use brown)

•             2 capsicums (red Bell Peppers) 

•             3/4 kilo sugar

•             2 teaspoons of salt

•             Pepper to taste

•             2 tablespoons plain flour

•             Vinegar – Red wine & Balsamic 50/50 (don’t use white, 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 flour together into a paste with a bit of vinegar to a thick consistency like cream                      and then pour 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 cook for a further 20 minutes, then if its still 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 6 x 300 gram preserving jars (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

Oven roasted  capsicums (Bell Peppers) are a nice addition to this recipe in place of fresh ones.