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.

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

Women's Weekly Food

Ingredients

Method

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