Tomato & Chilli Chutney
Over a year ago
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Ingredients
- 2 Tbsp olive oil
- 2 tbsp Brown mustard seeds
- 1.2 kg tomatoes - skinned & chopped
- 2 onions chopped
- 5 Red chilli. finely chopped
- 500 ml malt vinegar
- 330g sugar
- 1 tbsp mixed spice
Accompaniment
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Description
Make up a batch with your summer tomato & chilli crop and enjoy throughout the winter with cheese, savoury pies or in sandwiches
Method
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1
1. To remove skin from tomtoes, Score the bottom of each tomato with a cross and drop into boiling water for approx 20 seconds then plunge into cold water. Remove and peel off the skins from the cross upwards. Chop.
2. Heat the oil in a large saucepan on a medium heat. Add the mustard seeds and cook for 2 minutes until they pop. Add the tomatoes, onions, chillies, vinegar, sugar & spice. Stir and bring to the boil.
3. Reduce heat and simmer for 2 1/4 hours uncovered, until reduced and thickened.
4. Set aside to cool and then bottle in sterilised jars.
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