Name: Classic tomato chutney
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 10
Ingredients: 1.5 kilogram ripe tomatoes, peeled and chopped (see notes); 2 1/2 cup white wine vinegar; 1/2 cup sultanas; 1 large onion, chopped; 1 clove garlic, chopped; 1 tablespoon salt; 4 whole cloves; 1/2 teaspoon cayenne pepper; 1 1/3 cup caster sugar

Classic tomato chutney

Serves 10

Prep

35M

Cook

Total

2H 35M

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Ingredients

1.5 kilogram ripe tomatoes, peeled and chopped (see notes)

2 1/2 cup white wine vinegar

1/2 cup sultanas

1 large onion, chopped

1 clove garlic, chopped

1 tablespoon salt

4 whole cloves

1/2 teaspoon cayenne pepper

1 1/3 cup caster sugar

Method

1.Combine all ingredients, except sugar, in a large saucepan. Cook on medium-high heat, stirring, until mixture comes to the boil. Reduce heat to low and simmer for 1 1/2 hours, stirring occasionally, until tomato softens.

2.Add sugar; stir until dissolved. Bring to the boil. Cook for a further 20-25 minutes, stirring frequently, until mixture thickens.

3.Pour chutney into sterilised jars and seal. Store in a cool, dry place for up to 3 months. Keep in the fridge after opening.

MAKES 5 CUPS This chutney is delicious with sausages and steaks. To make peeling tomatoes easy, first score base of tomatoes with a cross. Blanch in boiling water for 1 minute, then transfer to a bowl of chilled water. Remove from water; skin will peel off easily.
Note

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