Red Tomato Chutney

1. 1

   Place the chopped tomatoes and onion in a large dish or colander and cover with salt. Leave for a few hours to drain off the liquid.

2. 2

   Put the tomatoes and onions in a saucepan and add three quarters of the malt vinegar and boil for five minutes. Stir in the sugar.

3. 3

   Meanwhile blend the flour, mustard powder, curry power and cayenne pepper, if using, into a smooth paste with the remaining malt vinegar.

4. 4

   Add the paste to the pan and simmer gently for one to one and a half hours. To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.

5. 5

   Decant into warm jars.

6. 6

   The finished chutney mellows with keeping and should be kept for at least 6-8 weeks before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.