Tomato chutney

Tomato chutney

By
From
Encyclopedia of Food and Cookery
Makes
625 g

Chutney is the standard accompaniment to curried dishes. It may be made from a mixture of chopped fruits, spices, acids and sugar, cooked slowly until thick, while some chutneys are a combination of fresh fruits, chopped, seasoned and served uncooked. Chutney can also be served with cold meat or cheese, or as a sandwich filling.

Ingredients

Quantity Ingredient
1kg ripe tomatoes, peeled
330g sugar
250ml cider vinegar
1 teaspoon garlic, chopped
1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon ground ginger

Method

  1. Cut tomatoes into eighths. Combine with sugar, vinegar, garlic, salt and cayenne in a saucepan. Cook for about 45 minutes or until syrup thickens and tomatoes are soft. Add ginger and cook for 5 minutes more. Pour into hot sterilised jars. Cool and seal.
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