Tomato Chutney
Ingredients
- Ingredients
- 1 kilogram Beefsteak tomato
- 2 onions
- 2 sour Apple (such as granny smith)
- 1 chili pepper
- 1 Tbsp Mustard seed
- 6 allspice
- 8 cloves
- ½ Cinnamon stick
- 50 grams raisins
- 1 Tbsp salt
- 80 milliliters White vinegar
- 100 grams sugar
Preparation steps
Blanch the tomatoes in hot water for a few seconds, then remove. Peel, quarter, remove the core, and cut into pieces. Peel and dice the onions. Peel, quarter, remove the core, and finely chop the apples.
Rinse the chili, cut lengthwise, remove the seeds and membranes, and finely chop. Add the mustard seeds, allspice berries, and cinnamon to apiece of cheesecloth, and tie with kitchen twine to secure.
Mix the tomatoes with the onions, apples, of Chili, the chopped raisins, the spice bag, salt, vinegar and sugar and bring to a boil in a pot with stirring. Open a low heat and simmer 50-60 minutes, stirring occasionally. Then remove the spice bag, chutney immediately fill to the brim in the prepared jars with twist-off lids and close tightly.
Bring the tomatoes, onions, apples, chili, raisins, the spice bag, salt, vinegar, and sugar to a boil in a pot, stirring to combine. Reduce the heat to low, and simmer 50-60 minutes, stirring occasionally. Remove the spice bag, and fill the prepared jars to the brim with the chutney. Seal the lids on tightly.
Store in a cool, dark place for at least 4 weeks.
