Rainbow Tomato Chutney
There's a week at home & it's being spent in the kitchen. Mainly.
It's going to be a different Christmas this year.
Gifts for family & friends will be food.
Today's outing is:
C H U T N E Y
Photo © Anne-Marie Minhall
You will need 4 x 340ml Sterilised Glass Jars
900g Toms - halved - a mix of colours is nice
2 Large Onions chopped into chunks
100g raisins or sultanas
2 Chillies (whole)
250g Muscovado Sugar
Dash of Worcestershire Sauce
2tsps Yellow Mustard Seeds
1tsp Salt
200ml Cider Vinegar
100ml Red Wine Vinegar
Into a large stainless steel pan go the toms, onions, raisins (or sultanas), chillies, sugar, mustard seeds, salt & the vinegar & Lea & Perrins
Bring the beasts to the boil & then lower the heat to a simmer for 1 hour
Stir & keep an eye out that the sugar isn't sticking to the bottom of the pan
Time to jar
Four jars ready for labelling but not for eating - Photo © Anne-Marie Minhall
Carefully spoon in & then use a funnel to add the rest of the liquid
Tops on to seal in the fruity goodness ready for cheese in 3 months
I'll be going for a Montgomery on a cracker myself.
AMM
