Name: Ripe tomato chutney
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 kilogram ripe tomatoes, roughly chopped; 2 celery stalks, roughly chopped; 1 onion, chopped; 1/3 cup apple cider vinegar; 1/3 cup brown sugar; 2 tablespoon bottled jalapeno chillies, chopped; 2 tablespoon ginger, finely chopped; 1/4 teaspoon ground allspice; 1/4 teaspoon salt; fresh bread; torn bocconcini; olive oil, to serve

Ingredients

1 kilogram ripe tomatoes, roughly chopped

2 celery stalks, roughly chopped

1 onion, chopped

1/3 cup apple cider vinegar

1/3 cup brown sugar

2 tablespoon bottled jalapeno chillies, chopped

2 tablespoon ginger, finely chopped

1/4 teaspoon ground allspice

1/4 teaspoon salt

fresh bread

torn bocconcini

olive oil, to serve

Method

1.In a large, heavy-based saucepan, combine tomatoes, celery stalks, onion, apple cider vinegar, brown sugar, ginger, chillies, ground allspice and salt. Bring to boil on high, stirring until sugar dissolves.

2.Reduce heat to low and simmer for 35-40 minutes, stirring occasionally, until tomatoes are tender. Season to taste. Pour into hot sterilised jars and seal.

3.Store in fridge for up to 1 month. Serve with fresh bread, torn bocconcini and drizzled with olive oil.

Women's Weekly Food