Fine English Cookery/Michael Smith 1998

Tomato Chutney
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
3 kg/6 lb tomatoes 1-1/2 kg/3 lb cooking apples 125 g/4 oz salt
250 g/8 oz brown sugar 6 crushed cloves garlic 60g/2 oz powdered ginger
30 g/1 oz mustard seeds 1-1/2 litres/3 pints red wine vinegar



1 Peel, core and chop the apples.
2 Place the tomatoes in batches into a saucepan of boiling water, count up to twelve and then plunge the tomatoes into a sink of cold water. Take off the skins, cut out the "eye", which will now be loose, and slice the tomatoes.
3 Put the tomatoes with the apples, salt and vinegar into a pan and cook until they are completely pulped. Press this pulp through a hair sieve or pass through a Mouli or blender. Return the puree to the pan, add the ginger, garlic, sugar and mustard seeds tied in a muslin bag. Simmer for 45 minutes.
4 Spoon into sterilised warm jars and cover when cool.

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