Tracey’s Tomato Chutney

  

I got this recipe from our dear friend, Tracey (remember her Beef Tataki?) She brought several jars around a couple of years ago and Bob could not get enough of it back then so he asked Trace for recipe. This chutney is good in your sandwich, with cheese and crackers, whipped up with sour cream to make a dip, on top of Brie en Croute and so on. 

Here's the Tomato Chutney recipe:

1.5 kg tomatoes, blanched, skinned and quartered

4 onions, quartered

2 tablespoons salt

2 cups brown sugar

2 1/4 cups Malt Vinegar

3 or 4 chilies

1 tablespoon dry mustard

1 tablespoon curry powder

2 tablespoons plain flour

1/4 cup malt vinegar

Put tomatoes and onions into a non-metallic bowl.  Sprinkle with salt and leave for 12 hours.  Drain off liquid formed.  Put tomatoes, onions, brown sugar, first measure of vinegar and chillies into a preserving pan.  Boil gently for 1 1/2 hours, stirring frequently.  Mix mustard, curry, flour and second measure of vinegar to a smooth paste.  Stir into relish.  Boil for 5 minutes.  Pack into sterilized jars.  Makes approx 4 x 350 ml jars.

I cut my onions much smaller. I use fresh tomatoes in summer when they are cheap and put a few kilos in the freezer so I can use them when the fresh ones are expensive. This is quite piquant - you have to adjust the amount of chillies if you do not want it too spicy and use mild curry powder instead of the hot one.