Tomato Chutney

Name: Tomato Chutney
Ingredients: 1 tbsp olive oil; 2 medium onions, thinly sliced; 1 tbsp yellow mustard seeds; 2 tsp coriander seeds, crushed; 1/2 tsp ground allspice; 1/4 tsp ground cloves; 2 tsp sea salt; 2 1/4 lbs ripe tomatoes, peeled and diced; 2 None Granny Smith apples, peeled and diced; 2/3 cup firmly packed brown sugar; 1/3 cup golden raisins; 1 None cinnamon stick; 3/4 cup cider vinegar; 2 None bay leaves; 1 None red chili pepper, finely chopped (optional)

15 ingredients

3 steps

Ingredients

1 tbsp olive oil
2 medium onions, thinly sliced
1 tbsp yellow mustard seeds
2 tsp coriander seeds, crushed
1/2 tsp ground allspice
1/4 tsp ground cloves
2 tsp sea salt
2 1/4 lbs ripe tomatoes, peeled and diced
2 None Granny Smith apples, peeled and diced
2/3 cup firmly packed brown sugar
1/3 cup golden raisins
1 None cinnamon stick
3/4 cup cider vinegar
2 None bay leaves
1 None red chili pepper, finely chopped (optional)

Directions

1

Heat olive oil in a medium saucepan on medium heat. Add onions and cook, stirring until soft. Add mustard seeds, coriander, allspice and cloves; cook for 1 min.
2

Add remaining ingredients; season with black pepper. Bring to a boil; cook on medium-high heat for 35-40 mins, stirring frequently. It should become thick and jammy, but, the tomatoes and apples shouldn't break down too much.
3

Pour hot chutney into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.