Tomato and lemon myrtle chutney

tomato & lemon myrtle chutney
6 Cup
2H 30M



1.In a large saucepan, stir ingredients over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat to a medium-low; simmer, uncovered, stirring occasionally, 2 hours or until chutney is thick.
2.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold. Store chutney in a cool, dark place at least 3 weeks before opening. Refrigerate after opening.

Lemon myrtle is a native Australian herb with a pleasant intense lemony taste, without the acidity. It’s available from the spice section of major supermarkets. Substitute 1 teaspoon finely grated lemon rind or 2 very thinly sliced kaffir lime leaves.


Related stories