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What's in My Fridge?

Tomato Chutney

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Method

1)Place all the ingredients in a large pan and heat gently until the sugar dissolves, then bring to the boil.

2)Cook over a medium heat (so it's always gently bubbling)for 30 minutes until it looks syrupy.

3)Pour into 2 x 450g clean, dry jars, cover and seal.

Tips

Once made, this tangy chutney will last in the fridge for up to 1 month and is great with burgers or chips.

Comments Add your comment

Glad you like it!!!Hope it was good enough to share!!!!!! =)

by piggy0104 on Wed Sep 8 2010 reply to this comment
Lovely!!!!!!!!!!! Just made this morning

by juliejames10 on Fri Aug 27 2010 reply to this comment

Ingredients

1kg ripe tomatoes, roughly chopped
1 Onion peeled and Chopped
100ml white wine vinegar
150g demerara sugar
2 tbsp Worcestershire sauce
1 tbsp Wholegrain Mustard

Course: Sauces
Cuisine: English
Serves: Not Specified
Cooking-Time: 0hrs 40 mins

By piggy0104 Views 808 Added Thu Jul 29 2010

Each year in the UK alone 61,300 tonnes of tomatoes are thrown away! This tangy chutney uses up tomatoes and will add a kick to your meals whenever it's needed.