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Post by Missredhead on Sept 26, 2009 18:08:29 GMT
Does anyone have a simple recipe for red tomato chutney? I don't mind adding onions to it but all the recipes that I can find have peppers or chillies in them and I can't eat either i221.photobucket.com/albums/dd161/GWDAdmin1/Smilies/Default/embarassed.gif I have a glut of tomatoes atm that I have been given and I don't want to waste them so I thought that I would try a chutney. Thanks Missy x |
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Post by Jasmine on Sept 27, 2009 20:52:13 GMT
What about this one MRH - I haven't tried it myself.
Red Tomato Chutney Recipe
Ingredients:
Chutney is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. The original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
2.7kg ripe tomatoes, chopped
450g onions, chopped
350g Demarara sugar
300ml malt vinegar
25g salt
2 tbsp paprika
1/2 tsp cayenne pepper
Red Tomato Chutney Preparation:
Method:
Add the tomatoes and onions to a heavy-bottomed pan and cook gently until the tomatoes begin to break down and release their juices. Increase the heat then simmer gently for about 30 minutes, or until the onions are fully tender.
Add the salt, paprika, cayenne pepper and half the vinegar and cook gently for 45 minutes or until the chutney begins to thicken. Now add the sugar and the remaining vinegar, stirring until the sugar has completely dissolved. Continue simmering, stirring occasionally, until the mixture thickens (about 20 to 30 minutes).
Ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. You will need to leave the piccalilli for at least 3 to 6 weeks to allow the flavour to develop.
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Post by Missredhead on Sept 27, 2009 21:06:46 GMT
do you thinlk that it would matter if I left out the cayenne pepper? also paprika gives me heartburn  Fussy one aren't I? ;D |
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Post by Jasmine on Sept 28, 2009 8:27:25 GMT
I don't think so - you could substitute a herb that you do like for bit of extra flavour or add black pepper. Thyme might be nice with tomatoes and onions.
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Post by Missredhead on Sept 28, 2009 18:54:41 GMT
I thought a bit of basil maybe..
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Post by Jasmine on Sept 28, 2009 19:00:57 GMT
Oh yes - didn't think of basil.
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