Wednesday, 21 September 2016

Tomato Chutney

I HAVE loads of tomatoes at the moment and was looking around for a good tomato chutney recipe.
This one was easy and produced quite a few jars of delicious chutney. It's ideal for serving with all kinds of cheese. I used a "gert big dollop" (sorry I'm a Devon maid!) on a ploughman's lunch.

Makes about 1.5 litres / 2¾ pints


1kg ripe tomato, peeled and chopped
750g cooking apple, peeled, cored and chopped
375g light muscovado sugar
250g onion, chopped
250g raisins
1 green pepper, deseeded and chopped
2 tsp salt
½ tsp ground ginger
350ml cider vinegar


Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

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