Tomato, Apple and Chili Chutney

This is a deliciously tasty little recipe for anyone who has a glut of ripe tomatoes and windfall apples and like me loves a bit of heat and hates waste. This is a one pot job that couldn't be easier. Goes really well with smoked food too.


Prep Time. 90mins.
You will need
1kg Tomatoes
1kg Apples
900g Sugar
350ml Red wine vinegar
100g Chilies (medium hot)
1 Onion (large)
2 tbs Vegetable oil
1 tsp Salt
1 tsp Pepper

Makes 2.1Kg of chutney - 6 x 350g jars. 

What you need to do.
Core the apples and along with the tomatoes, chilies and onion roughly chop them.
In a large pan, sweat the onion in the oil until translucent. Add the remaining ingredients and stir until combined. 
Slowly bring the mixture up to aa gentle simmer stirring briefly every 20 mins. Simmer gently reducing the mixture until you can briefly see a clean base when a wooden spoon is drawn through the mixture. When heating the mixture make sure not to overheat it. You don't want to catch the chutney on the bottom of the pan. The secret here is gently gently with the heat. 

Sterilise your jars and bottle the mixture while it is still hot. 


This chutney can be used immediately but will improve if stored in a cool dark place for a month. 

I had a dollop of this chutney with a smoked mackerel salad the other night and it was fabulicious. This chutney also works exquisitely well with a cheese ploughmans or as a relish in a burger or jacket potato.

Comments

Post a Comment

Popular posts from this blog

Kippers - Ever fancied having a go yourself?? - Part 1

Image
If you like this post please visit Facebook and like our page - We also have a youtube channel Thanks. Kippers have come in and out of favour more times than flares and platforms but these days trying to purchase anything other than a vacuum packed dyed abomination can be a little difficult. It's true, there are lots of supermarkets out there with impressive wet fish counters but when it comes to kippers, there's nothing like a home smoked one to really set things alight.   The big question for many would be how the heck do I brine and smoke my own herrings to make a wonderfully home smoked kipper? Herrings each about 400g The process is not that daunting as one might think. The first thing obviously is to get hold of a supply of herrings. Thankfully these little darlings are available through the supermarket but do watch out that you only pick the freshest of the bunch. A good barometer for freshness is a nice clear eye and reddish gills. If the eyes are a little
Read more

Wood Dust and Chips - What are the basic differences?

Image
Wood is wood isnt it??  well, in a way yes, but the way wood behaves when it burns largely depends on the size of the pieces. There are a few other factors which influence the way the wood behaves when it's burning like the moisture content and the species of wood. I'll cover these other factors in another blog post. Wood burns when it is heated beyond a point known as the fire point which is normally around 300 celcius. However this can change depending on the size of the pieces and moisture content. When wood is in a fine dust form it can be explosive and there are examples of wood mills exploding due to the dust being ignited by a spark resulting in a dust explosion . Now, were not looking to put our smoked food into orbit but it's nice to know that we are dealing with something that has a lot of stored energy which we can employed to flavour and enhance our food. The only time we really need to take account of the form the wood takes is when we want it t
Read more