
Get out your jars, it’s canning time! Ok well not yet – February is probably more traditional – but if you can’t wait to get stuck into some nanna-like chutney-making, this is for you.
Psst… it makes excellent christmas presents. My dad would probably fire me if I ever tried to give him anything else!
Prep Time | 30 minutes |
Cook Time | 1.5 hours |
Servings | Jars |
Ingredients
- 1.5 kilograms organic tomatoes peeled and chopped roughly
- 500 grams organic onions peeled and chopped roughly
- 2 tablespoons organic sea salt
- 3 teaspoons organic curry powder
- 1/4 teaspoon organic ground cayenne
- 2 cups organic brown vinegar
- 1 tablespoon organic mustard powder
- 2 cups organic brown vinegar
- 1 teaspoon organic ground ginger
- organic worcestershire sauce to taste
Ingredients
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Instructions
- In a large bowl or tray, sprinkle the tomato and onions with the salt. leave for about 30 minutes (or traditionally, overnight).
- In a large pot with a heavy base, add the tomatoes and onions. Add sugar and stir over low heat until sugar dissolves.
- Turn the heat up and boil for about 5 minutes.
- Add curry, cayenne, mustard, vinegar and worcestershire sauce.
- leave at a high-simmer/low boil for about 1 hour, tasting as you go until you find the right flavour and consistency. Don't be afraid to adjust, but do leave it for about an hour before you do.
- Bottle and leave in the fridge, or bottle piping-hot into sterilised jars and leave to cool, untouched. This should seal them well enough to be shelf-stable for at least 1 year.
Recipe Notes
Order you 9kg of organic saucing tomatoes here!