Tomato chutney

Recipe from: 8/1/2004 12:00:00 AM
tomato chutney

Ingredients 13
Servings 24
Time

Ingredients

  • 1.50
    kg
    tomatoes, peeled, seeded and chopped
  • 2
    onions, chopped
  • 4
    cloves garlic, crushed
  • 10
    ml
    fresh root ginger, finely chopped
  • 500
    ml
    apple cider vinegar
  • 440
    g
    white sugar
  • 125
    ml
    lemon juice
  • 160
    g
    sultanas
  • 10
    ml
    salt
  • 1
    cinnamon stick
  • 6
    whole cloves
  • 2
    small fresh red chillies, seeded and finely chopped
  • 1
    small pinch chilli powder
 

Method

 
Combine the tomatoes, onions, garlic and ginger in a large saucepan.
Simmer uncovered, stirring occasionally for about 15 minutes or until onions are soft.
Add remaining ingredients and stir over a medium heat, without boiling, until the sugar is dissolved.
Simmer, uncovered, stirring occasionally for a further one and a half hours or until the mixture thickens.
Discard the cinnamon stick and spoon the hot chutney into the hot sterilised jars and seal immediately.
The chutney will keep, stored in a dark, cool place, for about six months. Refrigerate after opening.
Makes 1 to 1,25 litres

NUTRITION PER PORTION (20 g)
Energy: 220 kJ, Carbohydrates: 12 g, Protein: 0,5 g, Fat: 0,1 g

 

 

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