Red Tomato Chutney

Preserves  

Ingredients

1.8 kg Tomatoes (red)
450 gm Onions
10 Chilli
25 gm Salt
1� Tbsp Curry powder
1 Tbsp Mustard powder
700 ml Malt vinegar
450 gm Demerara sugar
225 gm Sultanas

Method

Blanch the tomatoes in hot water and then peel. Chop the tomatoes finely - you can use a food processor but take care not to puree the tomatoes. Sprinkle with salt and leave overnight (not crucial). Chop the onions finely. Blend curry powder and mustard with a little vinegar to form a smooth paste and add to the rest of the ingredients in a preserving pan. Bring to the boil, stirring until the sugar has dissolved completely. Then boil, stirring occasionally at first and almost continuously at the end until most of the liquid has evaporated - 1 � to 1 � hours. Pour into warmed jars and seal immediately.

Notes

Normally the chillies used are small dried ones. More chillies could be used if required. Also fresh chilli could be used.

Use a curry powder such as Madras.

Acknowledgements

Mrs Marks of Egerton

24 Sep 2023
Shirl Seath