Tomato Chutney
Over a year ago
4,939 views
Ingredients
- 1kg ripe tomatoes, roughly chopped
- 1 Onion peeled and Chopped
- 100ml white wine vinegar
- 150g demerara sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Wholegrain Mustard
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Each year in the UK alone 61,300 tonnes of tomatoes are thrown away! This tangy chutney uses up tomatoes and will add a kick to your meals whenever it's needed.
Method
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1
1)Place all the ingredients in a large pan and heat gently until the sugar dissolves, then bring to the boil.
2)Cook over a medium heat (so it's always gently bubbling)for 30 minutes until it looks syrupy.
3)Pour into 2 x 450g clean, dry jars, cover and seal.
Chef's Tips
Once made, this tangy chutney will last in the fridge for up to 1 month and is great with burgers or chips.
Glad you like it!!!Hope it was good enough to share!!!!!! =)
Lovely!!!!!!!!!!! Just made this morning