I made a recipe for tomato chutney last weekend. The other recipe had sultanas (which I am not a fan of) so I decided to substitute some dried apricots (and a few fresh peaches) to see what the result would be. It turned out really great and this is on its way to becoming a family favourite.
- 1 kg tomatoes
- 1 medium onion, thinly chopped
- 4 medium chillies, thinly sliced
- 250 g dried apricots, chopped
- 2 large fresh peaches, finely chopped
- 1 thumb of ginger, peeled
- 250 g brown sugar
- 250 ml white vinegar
- 15 ml salt
- 1 ml cayenne pepper
Cooking the Chutney
- Bring a pot of water to the boil, drop the tomatoes in and leave them in until the skins split. As soon as the skin splits, fish the tomato out (I used a slotted spoon) and drop them into a bowl of cold water. The skins should be very easy to peel.
- Slice the peeled tomatoes into medium slices.
- Mix all the ingredients and simmer gently in a large pot on medium heat until thick enough.
- Stir occasionally to prevent burning.
- Before bottling, fish out the ginger.