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