Tomato Chutney

-
I made this around Christmas time as a part of a hamper that I made for my Mum for Christmas. She assures me that it was good. I am not a huge fan of chutney typically but of course had to taste it to make sure it was okay. I was pretty good even if I do say so myself.

So start by preparing the tomatoes. You will need to peel the tomatoes so bring a pot of water to the boil on a hotplate. Cut a small cross in the bottom of the each tomato. Place into the water for around 30 seconds to a minute until the skins starts to lift around the cross. Remove from the pot and put into an ice bath. Remove from the ice bath and peel. Roughly chop the tomatoes.

Peel and chop the onions and the garlic. Place all the ingrdients except the sugar in a saucepan. Stir until boiling and cook mixture until thickened, about1 1/2 hours.

Add the sugar, stiring until boiling and cook for a further 30 minutes, stiring frequently!

Whilst this is happening sterlise the jars for the chutney. Once the chutney is ready pour it into the jars and place lids on. The heat will seal the jars. Once cold wipe down the jars and store in a cool dry place. Once opened refrigerate.


This chutney is good with cheese and crackers.\

Unitl next time, Happy cooking, Kate.

***Ingredients

  • 1.5 kg tomatoes
  • 250 grams onions
  • 1 clove garlic
  • 2 1/2 cups white vinegar
  • 1 1/2 cups sultanas
  • 6 cloves
  • 1/8 cayenne
  • 1 tablespoon salt
  • 1 1/2 cups sugar

Comments

Post a Comment

Popular posts from this blog

Rhubarb Jelly

-
Image
I made Pork for mother's day. (Will post shortly). To go with the Roast Pork I made Rhubarb jelly. Lets get started in a large stock pot place the rhubarb, apple and lemon juice and seeds. Pour over 1.5 litres of water. Bring the pot to a simmer over a medium heat. Once simmering reduce the heat and cook for 1- 1 1/4 hours until pulpy. Strain through a muslin-lined sieve. It should make 1 litre. Do not push the pulp throught the sieve it will make the jelly cloudy. Pour the liquid into a clean saucepan and add the sugar. Stir over a medium to high heat until the sugar resolves. Simmer the mixture until the mixture reaches setting point. To check if it is at setting point chill a saucer in the freezer. Return to the freezer for 1 minutes. If the mixture wrinkles it is ready. Remove from heat, stand for 10 minutes. Remove any scum from the surface and stir in the vinegar. Ladle into sterilised jars. Add a rosemary sprig to each, seal and stand until cooled to room temp...
Read more

Peri Peri BBQ Chicken Pizza

-
Image
This recipe combines some flavours that I really like. And is there anything better that a home made pizza. I have posted my recipe for pizza bases on my lamb pizza  post earlier this year. This recipe is amazing and the more times that you make it the easier it gets! Now for the topping, you can cook this on your BBQ, if you have a BBQ with a hood, otherwise you can grill the chicken and onion in a grill pan on a hot plate. Spray the capsicum with some oil and put into an oven at 180 degrees Celsius for 20-30 minutes until the skin begins to black. (If you are doing on your BBQ place them onto the grill and cook until charred all over. Turning as required.) Once cooked place into a bowl and cover with plastic wrap. Allow it to stand for 5 minutes. Peel the skin off and deseed. Cut up to your desired size. While you are waiting for the capsicum to seam in the bowl, process the garlic, chilli, paprika and oregano until finely chopped. Add the lemon juice and oil and continue t...
Read more

Spice Rub Butterflied Chicken

-
Image
I has been pretty hot here in Melbourne for the last couple of week and I also haven't had an oven😢 So I was looking for something to cook on the BBQ. I am a fan of butterflied chicken because it cooks quicker than a traditional roast. I also like that it is easier to get marinade to stay on the bird while you are trying to cook it. I made this for my family and some of them, not naming names, aren't huge fans of chilli, so I reduce the amount of flakes that I used. However if I was making it for myself I wouldn't hesitate to use the full amount. I don't think that the full quantity would be to hot at all. Obviously depending on the type of flakes that you use. Preheat your oven or hooded BBQ to 200 degrees Celsius.  I prefer to butterfly my own chickens. It is really easy and once you have done it once or twice and you know where to cut you will never buy one again pre-cut. I suggest watching one of the many videos on YouTube. It will give you the added visua...
Read more