Tomato Chutney

A tasty chutney which requires little attention, this Tomato Chutney is an ideal accompaniment to meat, poultry and sandwiches.

3 lb. ripe tomatoes, blanched, peeled and sliced

3 lb. dessert apples, washed, cored and diced

3 large onions, finely chopped

12 oz. sultanas

12 oz. raisins

1½ teaspoons dry mustard

1½ teaspoons ground ginger

1 tablespoon salt

1 teaspoon ground allspice

1 ½ lb. soft brown sugar

1 pint malt vinegar

Place all the ingredients in a large preserving pan or saucepan and place the pan over high heat. Bring the liquid to the boil, reduce the heat to low and simmer for 2 hours, stirring occasionally, or until the chutney has thickened.

Remove the pan from the heat and ladle the chutney into clean, warmed jars. Place a circle of vinegar-proof paper over the chutney and seal each jar with a jam cover and elastic band. Label the jars and store in a cool, dark, dry place.

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