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Ripe Tomato Chutney
Makes 4 cupsIngredients1 kg Tomatoes, peeled, chopped2 Large Onions 1 Large Apple 2 Celery Sticks, chopped 30 g Sultanas 200 ml Brown Vinegar 315 ml Huletts White Sugar 10 ml Curry Powder 5 ml Ground Ginger 5 ml Dry Mustard 3 ml Ground Cinnamon 10 ml Coarse Cooking Salt |
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Method
- Combine the tomatoes, onions, apple, celery, and sultanas in a large saucepan with the vinegar, sugar, spices and salt. Stir constantly over the heat, without boiling, until the sugar has dissolved.
- Bring to the boil, reduce the heat, and simmer uncovered for about 2 hours or until the chutney is thick. Pour into hot sterilised jars. Seal the jars when cold.
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