Red Tomato Chutney
I copied this from a calendar in the mid seventies. I usually double these quantities when tomatoes are plentiful as this recipe only gives about 4 jars.
Quantities
| Qty | Description | Qty | Description |
|---|---|---|---|
| 2 lb | ripe firm tomatoes | 4 oz | sultanas |
| 1 | large cooking apple | 1 tsp | salt |
| 2 | large onions | 1 | red pepper |
| 12 oz | granulated sugar | ½ pint | vinegar |
| ¼ tsp | cayenne pepper |
Method
Chop the peeled onions finely.
Simmer for 5 minutes in half the vinegar.
Add the peeled diced apple, skinned chopped tomatoes and the remainder of the vinegar.
Simmer gently, stirring from time to time until the onions etc. are soft.
(I have noted this may take around 1 hour depending on the water content of the tomatoes.)
Stir in the sugar, salt and pepper, heat gently until the sugar has dissolved.
Boil steadily for a few minutes.
Add the diced red pepper and sultanas.
Cook until the consistency of thick jam.
Pot and cover.
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accepted if you do not like the result - if it breaks your kitchen you get to keep
both parts!
We believe this recipe works and will provide a tasty chutney.
In the event that in transcribing it for the Web errors or omissions have ocurred and
ingredients include such gems as 1½ lb turmeric please let us know so we can correct it.
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