Tomato Chutney
Prep: 60 mins
Cook: 120 mins
Servings: 25
Surprise your guests at your next function with home made Tomato Chutney. It’s not as hard to make as you think, plus the flavour is nothing like the store-bought. Serve your home made Tomato Chutney in sandwiches, with sausage rolls or pies.
Ingredients
- 4 kg ripe tomatoes
- 1 ½ kg brown onions, peeled and roughly chopped
- 4 granny smith apples, peeled, cored and quartered
- 4 cloves of garlic, peeled
- 3 tbsp salt
- 1.25kg CSR White Sugar
- 180 ml Ezy-sauce
- 1 heaped tbs mustard powder
- 1 heaped tbs curry powder
- 3 tbsp White Wings cornflour
- 3 tbsp cold water
Method
- Place a large pot of water on to boil. Core and score a small cross in the base of each tomato. Working in batches blanch the tomatoes in the boiling water for 3-5 mins or until skin starts pulling away from the tomato. Then place the blanched tomatoes into iced water to cool. Peel and dice the tomatoes.
- Next, working in batches, place the onions, apples, and garlic in a food processor and blitz until finely chopped. Then place the chopped onion mix and tomatoes into a large, heavy based stockpot. Add the salt and combine well.
- On a medium heat, bring mix to a boil. Stir in the white sugar and Ezy sauce and reduce to a simmer. Cook for approximately 2 hrs stirring frequently.
- In a small bowl, combine the mustard power, curry powder, cornflour and water. Stir well making sure to get any lumps out.
- Add the cornflour mix to the chutney while stirring constantly. Simmer for a further 5-7 minutes until mix has thickened. Ladle hot mix into hot sterilized jars and seal.
Featured in:
Products used:
