Tomato Chutney

Mum wants to make tomato chutney from her tomatoes before they go off (perhaps they don't last for ever in plastic bags after all). Here are three out of the 275,000!!! hits on google. Not picked for any particular reason except for the first coz mum likes Floyd.

Floyd Green Tomato Chutney

Ingredients
15g/½oz root ginger
8-10 chillies
2kg/4lb green tomatoes, chopped
500g/1lb apples, peeled, cored and chopped
250g/8oz raisins, chopped
625g/1¼lb shallots, chopped
2 tsp salt
500g/1lb brown sugar
570ml/1 pint malt vinegar

Method
1. Bruise the ginger and tie in a muslin bag with the chillies.
2. Place all the other ingredients in a preserving pan and suspend the muslin bag among them.
3. Bring to the boil, stirring until the sugar has dissolved, and simmer until the desired consistency is reached.
4. Remove the muslin bag. Pour into warmed sterilised jars, cover and label.

http://www.bbc.co.uk/food/recipes/database/greentomatochutney_8201.shtml

Foody Red Tomato Chutney

Makes: 1.8kg (4lb)

2.7kg (6lb) RipeTomatoes
450g (1lb) Onions
350g (12oz) Sugar
300ml (½ pint) Malt Vinegar
25g (1oz) Salt
2 tsp Paprika
¼ tsp Cayenne Pepper

Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes and onions into a heavy bottomed saucepan, cook gently to release the tomato juices, simmer for 20 - 30 minutes until tender.
Add the salt, paprika, cayenne and half of the vinegar, cook gently for 45 minutes or until it begins to thicken.
Add the sugar and remaining vinegar, stirring until fully dissolved.
Continue simmering, until the mixture becomes thick, stirring occasionally.
Leave for 3 - 5 weeks to allow the flavour to mature

http://thefoody.com/preserves/redtomatochutney.html

Hookery Cookery

Apple and Tomato Chutney

Description/Notes:

A nice fruity chutney with a hint of ginger

Ingredients:

· 1 onion, skinned and finely chopped

· 1 lb. (450g) sultanas

· 1 lb. (450g) apples, cut small

· 1 lb. (450g) tomatoes, skinned and chopped

· 1 pint (570ml) vinegar

· half a teaspoon of ground ginger

· half a teaspoon of pepper

· 1lb. (450g) Demarara sugar

Cooking Instructions:

1. Boil the Demarara sugar in the vinegar until dissolved
2. Add the other ingredients and simmer gently for about 1 hour or until mixture is turned to pulp
3. Spoon into clean, hot jars then seal and label

http://www.hookerycookery.com/pickle001.htm

I hope these are easy to print

Betty