I have lots of heritage tomatoes all ripening together and want to make some chutney with them. Does anyone have a nice recipe they could share with me, thanks.
darlingmole,
Feb 12, 12:27pm
20 large(ish) skinned tomatoes, 3 onions, 1/4 C salt - cover and leave for several hours or overnight.Next day drain off ALL liquid.
Add 500 g brown sugar, white vinegar (JUST enough to cover tomato mixture) simmer for 1 hr or so, stir often.
2 T flour, 2 t mustard (your choice), 2 t curry powder, 1 t cinnamon - use this with just enough white vinegar to make a paste, add to above mixture until thickend to preferred consistency.Makes 6 (500gram) jars.Leave for 2 months if you can! to allow flavours to develop.
No idea why my recipe calls for white rather than malt vinegar because both work just fine.My family loves this one over my Spicey relish (which I LOVE), if you'd like this I can try and post later on
korbo,
Feb 12, 12:41pm
i would suggest 2-3 cups vinegar, as different size pots and tomatoes.
lililambchops,
Feb 12, 12:52pm
Oh I would love the spicy one if you have time to post it later, thanks.
mazzy1,
Feb 12, 2:00pm
Digby Law's Apple and Tomato Chutney is fabulous! I just opened a jar I made 18 months ago and it's amazing.
lynan,
Feb 12, 2:32pm
lol.I was just gonna suggest Digby Laws recipes! You got it mazzy1, that man was a genius. His Peach Chutney is to die for also. :)
ETA: IMO every household should have ALL his cookbooks.lol.most are often available here on trademe.
darlingmole,
Feb 12, 2:44pm
The spicey relish - as requested .
1.5 kg (ish) tomatoes, skinned 2 or 3 fresh chili 500 g onions 2 C sugar 2 & 1/2 C malt vinegar 1 & 1/2 T flour 2 or 3 T curry 1 T mustard (your choice, whole seed is great) 1 T salt
Cook gently until thick.Bottle inand seal in HOT jars - to do this place jars and lids in oven 150 deg C for at least 15 mins. This is my fav, very flavourful indeed - love it!
greg.n.michelle,
Feb 12, 6:35pm
Last week I make rhubarb chutney and its great easy to make and tasty! its a digby one as well
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.