Red Tomato Chutney
Makes: 1.8kg (4lb)
2.7kg (6lb) RipeTomatoes
450g (1lb) Onions
350g (12oz) Sugar
300ml (½ pint) Malt Vinegar
25g (1oz) Salt
2 tsp Paprika
¼ tsp Cayenne Pepper
Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes and onions into a heavy bottomed saucepan, cook gently to release the
tomato juices, simmer for 20 - 30 minutes until tender.
Add the salt, paprika, cayenne and half of the vinegar, cook gently for 45 minutes or until it begins
to thicken.
Add the sugar and remaining vinegar, stirring until fully dissolved.
Continue simmering, until the mixture becomes thick, stirring occasionally.
Leave for 3 - 5 weeks to allow the flavour to mature
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