This simple homemade tomato chutney is a little bit sweet and a little bit savoury. Perfect for adding to burgers, sandwiches or on top of cheese and crackers.
Tomato chutney
Something so special about homemade preserves.
- 15 mins preparation
- 1 hr 15 mins cooking
- Makes 1 Litre
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Ingredients
Tomato chutney
- 8 medium tomatoes (1.5kg)
- 3 medium white onions (450g), chopped finely
- 1 1/2 cup (300g) firmly packed brown sugar
- 1 1/2 cup (375ml) malt vinegar
- 1 1/2 tablespoon mustard powder
- 1 tablespoon mild curry powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoon coarse cooking salt
Method
Tomato chutney
- 1Peel and coarsely chop tomatoes; combine with remaining ingredients in large heavy-base saucepan.
- 2Stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, stirring occasionally, about 1¼ hours or until mixture thickens.
- 3Spoon hot chutney into hot sterilised jars; seal while hot.
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