Friday, 17 October 2008

Chutney - Tomato & Apple

1 medium onion
1 apple

1 sweet red or green pepper
Put above ingredients into a processor and roughly chop (not too finely).
approx. 2lbs. tomatoes - any combination of mixed tomatoes
Chop the tomatoes too. Dont worry if they go a little mushy. Put into a non-stick pan with:
6-8 ozs. demerara sugar
300 ml. malt vinegar
2 cloves of chopped garlic (this could also be food processed with the other veg.)
6-8 ozs. sultanas
1/2 tsp. each of salt, ginger, allspice and a large pinch of cardamon, paprika (smoked is nice) and cumin - plus a little pinch of chilli - (or to own taste!)
Put everything in together and gently dissolve the sugar, then bring mix slowly to boil, letting it gently bubble - and stir frequently to stop it sticking to pan. Cook until it becomes thickish, but dont let all the liquid evaporate. Remove from heat and cool the mixture.
Pot up into sterlised jars - the amount makes roughly 3 (1 lb.) jamjarsful. You can either leave this to mature a little - or it's pretty good from the next day.

Try Michael Smith's Fig Chutney

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