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tomato chutney

This chutney is so easy to make – all the ingredients are chucked into one pan and simmered slowly, to produce a rich, tasty preserve that will go wonderfully with cheese and biscuits, or cold meat
Makes: 700ml
Prep time: 15 mins
Cooking time: 1 hr 30 mins
Total time: 1 hr 45 mins
Costs: Cheap as chips

 

Ingredients

 

    • 1kg (2¼lb) ripe tomatoes of any variety or size

 

    • 3 red or white onions, peeled and chopped

 

    • 2-3 cloves garlic, peeled and crushed

 

    • 200ml (7fl oz) red wine vinegar

 

    • 175g (6oz) soft light muscovado sugar

 

    • 1 level teaspoon ground ginger

 

    • Sterilised jars and waxed discs

 

 

Method

 

 

    1. Put all the ingredients in a large, heavy-based pan. Bring to the boil slowly, stirring occasionally to help the sugar dissolve, then simmer for 1½ hours, or longer, stirring occasionally until it becomes thick and jam-like.

 

    1. Spoon into sterilised jars, cover and seal. Store for at least 1 month before eating. Eat within 3-4 months.

 

 

Nutritional information per portion

 

 

fat 0.1g saturates 0.0g calories 21(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.