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[poachedegg]

Fancy trying my hand at making chutney - I don't like it but OH does and tomato one is what he prefers and he doesn't mind if it is spicy.

 

So any recipes for a first timer please?

 

Thanks

[Couperwife]

Ive got one from my indian cookbook, anjums new indian

 

its a Bengali Tomato Chutney, Ive not tried it, but it sounds rather yummy

 

makes 100ml

1 tbsp vegetable oil

1 bay leaf

3/4 tsp mustard seeds

1 dried red chilli

2 large tomatoes, chopped

1/4 tsp turmeric

salt (to taste)

4 tsp sugar

1 rounded tsp raisins

3/4 tsp ginger paste

1 tsp white wine vinegar

 

heat the oil in a non stick pan, add bayleaf, mustard seeds and red chilli, cook until the seeds start to pop. Add tomatoes and turmeric and stir until soft, add the remaining ingredients and 50ml water and bring to the boil, then cover and cook until it reaches a medium consistency, around 5-7 minutes.

cool and spoon into a sterilized jar.

it doesnt keep too long, so use within a few days

 

cathy

x

[poachedegg]

Thanks for that - wanted long use chutney really as it is only OH that eats it.

[Lydia]

You could try this Autumn Tomato Chutney from BBC Good Food. It keeps for about 6 months or so.

 

The Christmas Chutney one is good too. I made so much one year that we were eating it the following August and it was fine.

[bronze]

JOhn Seymours..

 

2lbs tomatoes

2 onions

1 cooking apple

raisins

2 cloves garlic

half oz fresh ginger

2oz brown sugar

half pt vinegar

salt

some spices (mentioned later)

 

Skin the onions, peel and core the apple. Then chop them up finely.

 

Simmer the onion in a small pan with a little water. Add the apple and the raisins, and cook gently till they soften.

 

Skin the tomatoes, then chop them up roughly into chunks.

 

Crush the garlic and fresh ginger in a pestle and mortar with salt.

 

Tie up in a little muslin bag:

1 crushed bay leaf

2-3 crushed dried chillies

half teaspoon mustard seed

4-5 cloves

cardamoms

cinnamon

coriander

peppercorns

 

Tie the muslin bag to the handle of a large saucepan, so as not to lose it in the chutney.

 

Pour the softened ingredients into the pan, then everything else.

 

Cook on a low heat for an hour or so, until the mixture thickens so that when you draw a spoon through it you can see the pan.

 

Pot at once in hot clean jars. Seal and label.

[poachedegg]

Thank you - will give them a try.