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  • Jam and preserves

  • Tomato chutney
  • Makes about lkg/2/b

  • Ingredients

  • 500g/ 1lb.apples
    500g/ 1lb tomatoes, green or red
    250g/ ˝lb. sultanas or dates
    100g/4oz sugar
    500ml/1pt vinegar
    1 level teaspoon salt
    1 level teaspoon ground ginger
    1 level teaspoon mustard
    1/2 level teaspoon pepper
    1 large onion
    1 tablespoon brown sauce (optional)

  • Method

  • 1 Cut the apple into quarters, remove the peel and core, chop roughly. Peel and chop the onion, chop the tomatoes.
    2 Put all the ingredients into a large pan, bring to the boil and simmer very gently for about 1˝ hours, until smooth and thick.
    3 Pour into clean, warm jars. Cover with plastic lids (e.g. from instant coffee jars). Metal lids must not be used as they will affect the taste of the chutney. Label and date.

  • To cook/n the pressure cooker Cook at H/15lb. pressure for 15 minutes, but use only 250m1/ ˝ pt vinegar. Remove the lid and simmer until smooth and thick.

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