Cook Eat | Tomato Chutney Recipe
I have grown us a bounty of tomatoes this season, and despite our best efforts we are accumulating a bit of a back-log. Time for chutney.
1.25kg green or firm tomatoes chopped (I used some red ones also)
3 chopped onions
2 chopped apples
1/3 to 1/2 head of cauliflower florets broken into small pieces
2 cups of brown sugar
2 cups malt vinegar
1.5 tblsp salt
1/2 tsp black pepper
A good squirt of hot sauce eg Tabasco or a hot chilli chopped
2 tsp mustard powder
I took some liberties with the traditional Edmonds Tomato Chutney recipe as I love both Piccalilli and chutney, so I did what any off the cuff chef does and picked the bits I liked out of each recipe and combined the two!
This is one recipe I’m quite proud of and love seeing my family enjoy. It’s damn good and easy.
Combine all ingredients into a preserving pan and bring to the boil stirring. Boil steadily, stirring frequently for maybe 1.5hrs until mixture is thick and jammy – until it doesn’t fall off a spoon, or a cracker!