Old Fashioned Tomato Chutney Recipes

OLD FASHIONED GREEN TOMATO CHUTNEY

Steps:

• Add the cloves, chilli, peppercorn and ginger to a glass jar with a 500ml capacity. Add 400-500ml of the vinegar (to the top of the jar) and cover with the lid. Leave to sit for at least 12 hours (but it can be made weeks ahead and will be more flavourful the longer it sits).
• Before using, the vinegar must be strained and the cloves, chilli, pepper and ginger discarded. *Please note you will not need to use all of the spiced vinegar in this recipe. Only 95ml is required (same quantities as Ezy sauce). The rest can be stored in your pantry.
• In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside in a refrigerator for 12 hours, overnight if possible.
• Add the tomato mixture (including the excess liquid from the tomatoes) to a large pot. Bring to the boil over low heat. When boiling, add the sugar and 95ml of Ezy sauce (or 95ml of the homemade spiced pickling vinegar) and stir.
• Gently simmer over low heat, uncovered, for 2 hours, stirring occasionally. Make sure the chutney doesn't catch on the bottom of the pan as it thickens, or it will burn.
• Remove from the heat and stir the relish mix into a chunky paste. Add the mustard powder, curry powder, cornflour and turmeric. Stir and return to a low heat for a further ten minutes, stirring occasionally.
• Add the hot chutney to sterilised jars and seal. Enjoy!

OLD FASHIONED APPLE AND TOMATO CHUTNEY

Steps:

• Finely chopped the peeled and cored apples and the onions (food processor would work well, but don't over whizz it and make a sauce).
• Peel and slice the tomatoes and place in a large pan with all the other ingredients.
• Boil for about 2 hours and stir occasionally. Place into sterilised bottles and seal.
• Chutney keeps for 12 months and once opened, keep in the fridge.