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Home / Eat Well / Recipes
Makes:
3-4 small jars
Fiona Andersen
By
Kathy Paterson
Food writer and stylist.
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Keep this in the fridge to bring out with cheese and bread or leftover cold meat.
Ingredients
| 1 kg | Tomatoes, ripe, cored and chopped (Main) |
| 1 | Apple, peeled and chopped |
| 1 | Onion, chopped |
| ½ cup | Raisins, I use the jumbo raisins |
| 2 Tbsp | Malt vinegar |
| 1 ¼ cups | Soft brown sugar |
| 1 ½ tsp | Mild curry powder |
| 1 ½ tsp | Mustard powder |
| 1 Tbsp | Flaky sea salt |
| 1 ½ tsp | Cornflour, for thickening |
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Directions
- Place the tomatoes, apple, onion, raisins, vinegar, sugar, curry powder, mustard powder and salt in a medium-sized saucepan and stir over a low heat until the sugar dissolves.
- Increase the heat and bring to a boil, then reduce heat to low and cook, stirring occasionally, until the mixture is thick — about 40 minutes.
- Mix the cornflour with a little cold water, stir into the chutney and cook a further 10 minutes.
- Cool, then pour into sterilised jars.
Cook's notes
- To test whether the chutney is ready, press the back of a metal spoon in the mixture; if a pool of liquid forms in the spoon, cook a little more.
- As you are stirring the mixture, you can remove any large shards of tomato skin that come to the surface.
- Add a fresh chilli and remove once the chutney is cooked.
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