Archive for The Potting Shed A forum to discuss Crafts, Cooking, Gardening, Countryside, Livestock and Pets
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Libby
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Hot Spiced Red Tomato ChutneyDarker than the natural red chutney, has a hot and spiced flavour. Keep it for 2 months before using and once opened, eat it within one month. Unopened will keep for 2 years.
4lb ripe tomatoes, skinned and chopped.
4 onions finely chopped.
2 garlic cloves crushed
¾ pt malt vinegar
8 oz granulated sugar
1tbspn ground paprika
1 tsp cayenne pepper
2 tsp mustard seeds.
Put skinned, chopped tomatoes and chopped onions into preserving pan, with garlic, and 1/4pt of the vinegar. Bring to the boil and simmer for 30 mins or until onions are soft.
Add remaining ingredients and simmer for a further 11/2 hours or until chutney is thick! Spoon into warm sterilized jars
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