Quick and Easy

Tomato chutney

Halfway between a jam and a chutney, I’ve been making this tomato and currant brew for years and it goes so well with a grilled cheese sandwich that I often call it dinner! While tomatoes are cheap and at their best, why not make a few jars for yourself and some to give to friends – they’ll thank you once they’ve tried it.
Tomato chutney
1250 gram
45M

Ingredients

Method

1.Place all the ingredients, except the olive oil, into a large saucepan and bring to the boil. Cook for 30-40 minutes until it thickens. Pick out any obvious pieces of tomato skin, but no need to get too fussy.
2.Add the olive oil and cook for 2-5 minutes more.
3.Spoon into warmed jars, screw on lids and wipe any spills from the jars.
4.Cool, then store – or give away – with pride in your heart.

Sterilising jars is easy – place them in an oven at 150°C and heat for 20 minutes. For the lids, simply pour boiling water over them.

Note

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