Yield 3 kg (approx)
3 kg ripe red tomatoes
2 1/4 cups (500 g) white sugar
20g salt
a pinch of paprika
a pinch of Cayenne
pepper
300 ml spiced white vinegar
3 kg ripe red tomatoes
2 1/4 cups (500 g) white sugar
20g salt
a pinch of paprika
a pinch of Cayenne
pepper
300 ml spiced white vinegar
method
1. Blanch the tomatoes for 30 seconds in fast boiling water.
2. Put into cold water, then skin.
3. Cut up the tomatoes and remove the hard cores.
4. Put into a saucepan with a very little water, bring gently to the boil, then reduce the heat and simmer until thick.
5. Add all the other ingredients, stirring in well.
6. Continue cooking until the whole mixture is thick.
7. Put a spoonful on a cold plate to test its consistency.
8. When ready, pour into hot jars or bottles, and cover at once, a circle of clean greaseproof paper, cut to fit the surface of the chutney and covered with 2 cm of melted paraffin wax. A jam cover should be tied over to keep the wax clean.
Note The final colour of this chutney depends largely on the redness of the tomatoes and the use of white sugar and vinegar. To give it a good texture, it should be processed without a pause once the tomatoes are blanched.
To sterilise bottles see Sterilising Bottles.
2. Put into cold water, then skin.
3. Cut up the tomatoes and remove the hard cores.
4. Put into a saucepan with a very little water, bring gently to the boil, then reduce the heat and simmer until thick.
5. Add all the other ingredients, stirring in well.
6. Continue cooking until the whole mixture is thick.
7. Put a spoonful on a cold plate to test its consistency.
8. When ready, pour into hot jars or bottles, and cover at once, a circle of clean greaseproof paper, cut to fit the surface of the chutney and covered with 2 cm of melted paraffin wax. A jam cover should be tied over to keep the wax clean.
Note The final colour of this chutney depends largely on the redness of the tomatoes and the use of white sugar and vinegar. To give it a good texture, it should be processed without a pause once the tomatoes are blanched.
To sterilise bottles see Sterilising Bottles.
serving amount
yield 3 kg
rate this recipe
9.7
out of 10
13 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
