Old-school tomato chutney
Photo by Fiona Andersen
Keep this in the fridge to bring out with cheese and bread or leftover cold meat.
Makes 3-4 small jars.
|1||Apple, peeled and chopped|
|1 kg||Tomatoes, ripe, cored and chopped|
|½ cup||Raisins, (I like to use the jumbo raisins available from bulk bins in your supermarket)|
|2 Tbsp||Malt vinegar|
|1¼ cups||Soft brown sugar|
|1½ tsp||Mild curry powder|
|1½ tsp||Mustard powder|
|1 Tbsp||Flaky sea salt|
|1½ tsp||Cornflour, for thickening|
- Place the tomatoes, apple, onion, raisins, vinegar, sugar, curry powder, mustard powder and salt in a medium sized saucepan and stir over a low heat until the sugar dissolves. Increase the heat and bring to a boil, then reduce heat to low and cook, stirring occasionally, until the mixture is thick — about 40 minutes.
- Mix the cornflour with a little cold water, stir into the chutney and cook a further 10 minutes. Cool, then pour into sterilised jars.
To test whether the chutney is ready, press the back of a metal spoon in the mixture; if a pool of liquid forms in the spoon, cook a little more.
As you are stirring the mixture, you can remove any large shards of tomato skin that come to the surface.
Add a fresh chilli and remove once the chutney is cooked.