CHERRY CHUTNEY RECIPES RECIPES
TOMATO CHUTNEY RECIPE - DELICIOUS. MAGAZINE
This easy tomato chutney recipe is great served with cheese and cold meats, and delicious in sandwiches.
Provided by delicious. magazine
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield Makes about 2.5kg
Number Of Ingredients 10
Steps:
- Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
- Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
- Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
- Divide the hot chutney between sterilised jars and set aside to cool.
- Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
Nutrition Facts : Calories 12kcals, FatContent 0.1g (trace saturated), ProteinContent 0.1g, CarbohydrateContent 2.9g (4.6g sugar), FiberContent trace
TOMATO CHUTNEY RECIPE - DELICIOUS. MAGAZINE
This easy tomato chutney recipe is great served with cheese and cold meats, and delicious in sandwiches.
Provided by delicious. magazine
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield Makes about 2.5kg
Number Of Ingredients 10
Steps:
- Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
- Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
- Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
- Divide the hot chutney between sterilised jars and set aside to cool.
- Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
Nutrition Facts : Calories 12kcals, FatContent 0.1g (trace saturated), ProteinContent 0.1g, CarbohydrateContent 2.9g (4.6g sugar), FiberContent trace
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