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Thursday, 1 September 2016

Apple and Tomato Chutney

This recipe is for Joan at the veg shop and is from Darina Allen of Ballymaloe fame's book called Forgotten Skills.

It is a traditional recipe which means it makes lots of jars approximately 12 1lb pots.


APPLE AND TOMATO CHUTNEY

3.6 kg/8lb
Ripe tomatoes peeled and chopped
450g/1lb
Onions peeled and chopped
450g/1lb
Eating apples peeled and chopped
1.3kg/3lb
Sugar
850ml/1 ½
pints
White malt vinegar
2 tablespoons
Salt
2 teaspoons
Ground ginger
3 teaspoons
Ground black pepper
3 teaspoons
Allspice
4
Garlic cloves crushed
1 level
teaspoon
Cayenne pepper
350g/12oz
Sultanas




METHOD;

Prepare all the ingredients and put into a large wide stainless steel saucepan.
Bring to the boil.  Simmer steadily uncovered for about 1 hour until reduced by
one third and slightly thick.  Pot into sterilised jars and cover with non reactive
lids and store in a cool dry place.

Always allow the chutney to mature.  I always leave at least 6 weeks before
opening and sometimes that is a real challenge.


If you make one batch you will have plenty to give away for Christmas pressies.

Catch you later.

Pattypan

x





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