Chutney recipe
Mar. 26th, 2017 11:46 am![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
reynardoThis is adapted from the Australian Women's Weekly cookbook from the 1970s.
1kg tomatoes (green or red or in between)
3 large evil vegetables if you use them (Onions)
2 large cooking apples
750g sugar (I use brown)
3/4 cup sultanas (which are what the Americans call "Raisins")
3/4 cup currants
3/4 tablespoon salt (reduce if you like but at least 1/4)
1 teaspoon whole cloves
1 litre brown malt or other flavoured vinegar. (I use Apple cider)
Skin tomatoes as much as you can. Chop roughly. Peel and chop onions, peel and core and chop apples.
Combine all in large pan, stir over low heat until sugar dissolved.
Simmer uncovered about 2 1/2 hours or until chutney is thick (it will thicken a bit more in the jars).
Pour into hot sterilised jars, seal.
Makes about 1 1/4 litres
The day after sealing, make sure the lids are airtight as they will have popped down as the air inside cooled. These can safely be kept in the cupboard unopened for AAAGES (current record 5 years and still delicious) Use any that haven't sealed first, and keep them and opened jars in the refrigerator.
Variations - the weight of the tomatoes, onions and apples makes about 2 1/2kg. Keep at least 1kg as tomatoes, and substitute other vegetables such as zucchini (don't peel), celery (remove strings if possible), pumpkin (flesh only) (including what the US call squash) and dates.
Add spices such as 1 clove crushed garlic, 1/2 teaspoon cinnamon and 1/2 teaspoon allspice.
Perfect with cold roast lamb, Indian food, toasted cheese.
And a useful present for people who appreciate this sort of stuff!
1kg tomatoes (green or red or in between)
3 large evil vegetables if you use them (Onions)
2 large cooking apples
750g sugar (I use brown)
3/4 cup sultanas (which are what the Americans call "Raisins")
3/4 cup currants
3/4 tablespoon salt (reduce if you like but at least 1/4)
1 teaspoon whole cloves
1 litre brown malt or other flavoured vinegar. (I use Apple cider)
Skin tomatoes as much as you can. Chop roughly. Peel and chop onions, peel and core and chop apples.
Combine all in large pan, stir over low heat until sugar dissolved.
Simmer uncovered about 2 1/2 hours or until chutney is thick (it will thicken a bit more in the jars).
Pour into hot sterilised jars, seal.
Makes about 1 1/4 litres
The day after sealing, make sure the lids are airtight as they will have popped down as the air inside cooled. These can safely be kept in the cupboard unopened for AAAGES (current record 5 years and still delicious) Use any that haven't sealed first, and keep them and opened jars in the refrigerator.
Variations - the weight of the tomatoes, onions and apples makes about 2 1/2kg. Keep at least 1kg as tomatoes, and substitute other vegetables such as zucchini (don't peel), celery (remove strings if possible), pumpkin (flesh only) (including what the US call squash) and dates.
Add spices such as 1 clove crushed garlic, 1/2 teaspoon cinnamon and 1/2 teaspoon allspice.
Perfect with cold roast lamb, Indian food, toasted cheese.
And a useful present for people who appreciate this sort of stuff!
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no subject
Date: 2017-03-26 03:16 am (UTC)no subject
Date: 2017-03-26 09:56 pm (UTC)Did not know sultanas were raisins. I thought they were something FAR more exotic and interesting!
no subject
Date: 2017-03-27 08:10 am (UTC)(I don't think she'd have eaten it if the seal hadn't been intact.)