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The best tomato chutney

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The best tomato chutney

Warming spices elevate this tomato chutney to something you’ll always want it in your store cupboard. It’s delicious with cheese, sausages, barbecue foods, oily fish, cold meats; in fact most things.

Brining (salting) the tomatoes and the onions draws off much of their excess wateriness and reduces the cook time considerably. The addition of a small amount of cornflour at the end of cooking is optional, but it does bring the chutney to an agreeable consistency.

 

Ingredients

  • 1.5kg/3lb 5oz tomatoes
  • 500g/1lb 2oz onions (approximately 400g/14oz prepared weight)
  • 1 tbsp fine salt
  • 3 or 4 fat garlic cloves, crushed
  • 300ml/½ pint cider vinegar or white wine vinegar
  • 250g/9oz golden granulated sugar
  • 2 tsp cornflour (optional)

For the spice mix

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp celery seeds
  • 1 tsp black mustard seeds
  • ¼ tsp paprika
  • ½ tsp crushed black pepper

 

The best tomato chutney

The best tomato chutney

 

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