Tomato, Apple & Chilli Chutney

Ingredients

1.5 kg ripe tomatoes, chopped (you can use up your green tomatoes from the garden)
2 onions, finely diced
150 g raisins
450 g apples, peeled, cored and coarsely chopped
1 small red chili, deseeded and diced
400 g sugar
500 ml white wine vinegar
2 tsp salt
1 tsp mustard seeds
1/2 tsp ground allspice
1/2 tsp ground
1/2 tsp ground black pepper
1/2 tsp cayenne pepper

Method

Prepare all your ingredients and place them in a large non reactive pan i.e stainless steel or le creuset. Bring to the boil and then simmer on a low heat, stir regularly so it does not catch on the bottom of the pan. Simmer for around an hour or until thick, reduced and or chutney consistency. Pour into hot sterilised jars and cover. Keep for around 2-3 weeks before serving.

Serve as an accompaniment to cold meats and cheeses. I think this one goes very well with a twice baked cheese soufflé or a melty gruyere tartlet.


Advertisements
This entry was posted in Accompaniment, Chutneys & Preserves and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s