Red Tomato Chutney Recipes

QUICK FRESH TOMATO CHUTNEY RECIPE

Steps:

• Gather the ingredients.
• In a small saucepan, combine tomatoes, onion, vinegar, brown sugar, pepper, cinnamon, and allspice. Place saucepan over medium-low heat.
• Cook, uncovered, stirring frequently until thickened, 10 to 15 minutes.
• Transfer to a canning jar or container. Cover and refrigerate for up to two weeks.

HOMEMADE TOMATO CHUTNEY

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

RED TOMATO CHUTNEY

Steps:

• Place the chopped tomatoes and onion in a large dish or colander and cover with salt. Leave for a few hours to drain off the liquid.
• Put the tomatoes and onions in a saucepan and add three quarters of the malt vinegar and boil for five minutes. Stir in the sugar.
• Meanwhile blend the flour, mustard powder, curry power and cayenne pepper, if using, into a smooth paste with the remaining malt vinegar.
• Add the paste to the pan and simmer gently for one to one and a half hours. To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
• Decant into warm jars.
• The finished chutney mellows with keeping and should be kept for at least 6-8 weeks before eating.