Tomato and Onion Chutney

Cooking Time: 1hr - 1hr 15 min

Prep Time: 10 minutes

Stores for up to 4 weeks in the fridge

Ingredients: 

• 1.2kg of Tomatoes (your choice)

• 2 French Shallots

• 60g Garlic Minced or Grated

• 30g Ginger Minced or Grated

• 300ml Red Wine Vinegar

• 240g Sugar

• Salt to taste

• 1 Cayenne Pepper

• (optional) 60g Green Chilies

Method:

1. Decore your Tomatoes

2. Get a pot of water onto boil and put aside a bowel or pot or iced water

3. Blanc your tomatoes, 10-30 seconds on the water, then pull them out and into the iced water, remove the water from the pot

4. Blancing will soften the tomato skins to help you peel them by hand.

5. Cut the peeled tomatoes into quarters

6. Cut, Peel and slice your Shallots thin

7. In your original pot, add your tomatoes, Red Wine Vinegar, garlic and ginger first and bring to the boil

8. Add your sugar and stir slowly till its dissolved

9. Cook slowly on a simmer for 45min to 1hr, stir occasionally, about every 5 minutes or so.

10. When all the tomatoes have broken down to mush, add your salt and Cayenne pepper (and chillies)

11. Simmer for a further 10 minutes, it should now be a spread like mixture

12. Put into a container and store for later use.
    

Suggestions: 

You can add chillies to make it a spicy spread.

For a more fruity taste add 45g of Chopped raisins with the Chillies or Cayenne pepper step

If you don’t like the shallots you can just remove them entirely and make it just tomato using the same recipe