Yellow Tomato & Pepper Chutney
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Ingredients
2kg (4 1/2 lb) yellow tomatos,
450g (1 lb) onions,
450g (1 lb) yellow peppers,
salt,
700g (1 1/2 lb) sugar,
900ml (1 1/2 pints) white wine or cider vingar,
10g (1/2 oz) whole mustard seed,
10g (1/2 oz) ground cayenne pepper,
10g (1/2 oz) ground turmeric,
10g (1/2 oz) ground cumin,
3 gloves garlic, chopped
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Peel tomatoes if you have the patience - some people do not mind the bits of skin in the finished chutney. Alternatively, to skin tomatoes drop into boiling water, leave for 4 minutes the plunge into cold water and peel. Slice tomatoes, onions and yellow peppers. Put them into a large shallow dish and sprinkle with salt. Leave overnight then rise off the salt and drain. Put sugar, vinegar and spices into a large pan and stir until the sugar is dissolved, then add the drained fruit and vegetables. Simmer gently for about three hours, stirring frequently. The chutney is ready when it has a good jammy texture but you may need to add more vingear or simmer it a bit longer to reach this stage. Remove from the heat and leave to cool slightly before potting into sterlised jars and sealing. Leave to mature for several weeks before eating. |
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