Tomato Chutney

Preserves  

Ingredients

1 kg Tomatoes (green)
1 kg Apple diced or sliced
900 gm Onions
6 Garlic cloves
450 gm Raisins
625 gm Brown sugar
1 Chilli
25 gm Pickling spice
� Tbsp Cayenne pepper
1 Tbsp Ground ginger
� Tbsp Salt
3 pint Vinegar (any)

Method

Finely chop the chilli. Roughly chop the onoins, garlic, apples, raisins and tomatoes and put in a food processor to chop quite finely. Put the mixture into a preserving pan. Tie the pickling spice in a small gauze bag and add to the pan. Then add the rest of the ingredients. Bring to simmering point and leave to simmer gently for 3.5 hours, stirring occasionally (especially towards the end) to prevent sticking. It is ready when the liquid is mostly absorbed and a spoon leaves a trail in to mixture. Pour into warmed sterilised jars and seal.

Variation

I have used red tomatoes for this recipe and replaced some of the apple with plums.

If you do not have any pickling spice, use a mixture of peppercorns, coriander seeds, a bay leave and some mustard seeds or another combination of spices that you like.

Acknowledgements

Delia Smith

24 Sep 2023
Shirl Seath