Natural Red Tomato Chutney

Libby · Natural Red Tomato Chutney

Natural Red Tomato Chutney
Keep for two months before using, and once opened, eat it within one month. Unopened, it will keep for up to two years.

4lbs ripe tomatoes, skinned and finely chopped
3 onions (12oz) finely chopped
1/4pt malt vinegar
8oz granulated sugar
1 tbspn salt
1 tsp ground cloves
1 tsp ground nutmeg
1 tspn ground allspice.

Put the skinned and chopped tomatoes and chopped onions into a pan with vinegar. Bring to boil and simmer for 30 mins or until onions are soft.
Add all remaining ingredients and simmer for a further 1 ½ hours, or until the chutney is thick.
Spoon hot chutney into warm jars and seal.

Lizzie

I made red tomato chutney last year (and green...) and opened the jar the other day - it's yum, much to my surprise (it was my first attempt...)