Friday, 10 December 2010

Fiery Tomato Chutney

My homemade Christmas larder is almost complete. In addition to my Spiced Christmas Pears and the Apple and Mint Jelly I have made Fiery Tomato Chutney.

This chutney goes really nicely with Edam and sliced apple.
I also made this at the end of the summer with green tomatoes. The result with red tomatoes is a deeper brown colour. It is the Cayenne pepper which makes it fiery and although it isn't too hot (i.e. not watery-eyed hot), if you don't like things at all hot, replace the cayenne pepper with coriander and cumin.

This is a recipe by Ghillie James in the August 2010 edition of Woman and Home.

  1. In a food processor, in batches, whizz the tomatoes, omions and apples until pulpy, but still a bit chunky. Transfer to a large preserving pan, add the remaining ingredients apart from the sugar, stir and bring to the boil. Turn down the heat and simmer for 1 hour, stirring occasionally.
  2. Add the sugar and stir well, then leave to simmer, stirring every 15 minutes, for a further 1 hour, or until the mixture and lost most of its water and leaves a trail when you pull a wooden spoon through it.
  3. Using a jam funnel, ladle the chutney into warm, sterilised jars and seal them.


GentlyEccentricMum said...

I'm going to HAVE to try this! (And yes, probably in the slow cooker!)

Liz said...

Ha, lol. From the photo you can see that I didn't this time but it is there in the background, a much loved kitchen gadget!

Made With Pink said...

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Liz said...

Ah, what a lovely surprise & a nice cheer up as I'm currently in bed with a nasty cold and a barking cough - boo hoo!