Recipe of the Week: Autumn Tomato Chutney
Tuesday 22nd October 2019
A good tomato chutney take some beating, and this version is great because it's not too sweet
PREP: 40 MINS - 50 MINS
COOK: 50 MINS
1kg ripe tomato, peeled and chopped
750g cooking apple, peeled, cored and chopped
375g light muscovado sugar
250g onion, chopped
1 green pepper, deseeded and chopped
2 tsp salt ½ tsp ground ginger
350ml cider vinegar
1. Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved.
2. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened.
3. Cool, then transfer the mixture to a sterilised jar and seal.