Name: Tomato chutney
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Ingredients: 2 tablespoon vegetable or olive oil; 2 large red onions, finely chopped; 3 clove garlic, finely chopped; 2 medium pears, cored, coarsely chopped; 1 tablespoon mild curry powder; 1.5 kilogram roma tomatoes, coarsely chopped; 1 cup sultanas; 1 cup cider vinegar; 1 cup firmly packed brown sugar; 2 teaspoon salt

Tomato chutney

This flavoursome, chunky tomato chutney is wonderfully fruity and delicious served with meatloaf, roast lamb or beef, or spread over cheese and ham sandwiches.

Skip to Recipe

Makes 6 Cup

Prep

10M

Cook

1H 40M

Total

1H 50M

Ingredients

2 tablespoon vegetable or olive oil

2 large red onions, finely chopped

3 clove garlic, finely chopped

2 medium pears, cored, coarsely chopped

1 tablespoon mild curry powder

1.5 kilogram roma tomatoes, coarsely chopped

1 cup sultanas

1 cup cider vinegar

1 cup firmly packed brown sugar

2 teaspoon salt

Method

1.Heat oil in a large saucepan over moderately high heat. Add onion and garlic. Cook, stirring, 5 minutes, or until soft. Add pear and curry powder. Cook, stirring, 2 minutes. Add tomato, sultanas, vinegar, sugar and salt; stir until well combined. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour 30 minutes, or until mixture thickens.

2.Spoon hot chutney into hot sterilised jars. Seal hot. Serve or store.

To sterilise jars: Wash jars in warm soapy water, then rinse thoroughly. Place in an oven preheated to 180°C (160°C fan-forced) for 10-15 minutes.
Note

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