Sunday, 13 March 2011

Tomato & Apple Chutney

The traditional spicy chutney is already marinating, now its time for the tomato one to begin its journey towards deliciousness . The ripe beautiful juicy sweet plum tomatoes, the gorgeous matured English Cox apples mixed together with fruits, sugar & spices. wonderfully flavoursome serve with BBQ's, meats & cheese.
During the Summer meals its wonderful to have a selection of beautifully, different flavoured, chutneys to marry with salads. pasta's cold meats etc

Ingredients
Plum Tomatoes
English Cox Apples
Red Onions
Raisins
Ginger
Brown Sugar
White Wine Vinegar
Balsamic Vinegar
Chillies
Mixed Spices: nutmeg, cloves, mixed spice, cinnamon
Salt
Pepper

Method
  • Wash the plum tomatoes, add to a large saucepan
  • Cut into halves with a pair of scissors, which creates an ample base of gorgeous rich tomato juice 
  • Peel & core the apples, dice into small cubes
  • Add the diced apples into the saucepan with the tomatoes
  • Add the brown sugar to the apples & the tomatoes
  • Peel, slice & dice the root ginger
  • Add the diced root ginger to the sugar, tomatoes & apples
  • Add the pump, juicy raisins to the saucepan
  • Peel, slice & dice the red onion
  • Top & tail the chillies
  • Add the small diced red onions to the saucepan with the other diced ingredients
  • Remove the stem & seeds from the chillies, dice into tiny pieces & add also to the saucepan
  • Add the mixed spices then add the diced chillies
  • In a measuring jug mix the vinegars. Pour about 150ml of white wine vinegar into the jug
  • Add the same amount of balsamic vinegar into the white wine vinegar (you could also add some malt)
  • Add some cold water, ending up altogether with about 3/4 pint of liquid
  • Pour the vinegar over the chutney ingredients in the saucepan
  • Mix & fold the vinegar into the saucepan ingredients
  • Mix until all ingredients are fully coated
  • Once all ingredients are stirred into vinegar, place saucepan on heat & bring slowly to the boil. Once boiled maintain heat to continue fierce boiling for about 45 minutes.
  • Cook for about an hour. Mixture should now look like chutney with all colours much darker & ingredients much softer.
  • Allow to cool then decant into jam jars
  • Make labels, I always write on all ingredients & date
  • Secure lids & labels, store in pantry & forget about the jars until the Summer
  • Patience is now required to stop you from wanting to eat immediately, as you will have noticed the most gorgeous smell, the most delicous fruity spicy rich chutney waiting to accompany many meals.
  • Try making some to suit your taste buds. ENJOY!

8 comments:

  1. Sounds very interesting and delicious, i like that tomato- apple combination. How long can you keep it in a fridge?

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  2. Hello Medeja, it is delicious. Plus its great with most things. Well, I have known walnut chutney to last a couple of years, but I'm afraid out Summer chutneys last not long after the Summer season :) .. ours last a good six months, I would guess they'd last much longer than that .. a year .. depends on the container i guess & how much air is allowed into jar . . but we always eat ours before I could answer that truthfully from experience. No matter how many I make :)

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  3. What amazing photos! Looks a lovely combination for chutney. frustrating to have to wait that long but this is definitely worth it!

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  4. Hellooooo Jill, thank you :) This is probs one of the chutneys you could eat almost straight away, as it does taste nice immediately but the weather is so vile here, cold, misty & grey the chutneys are staying on their storage shelves. Stews & Wintery foods still on the menu!!
    OOohh I made some of your speciality .. some Macarons for our Daughters 18th as well as her butterfly cakes !! Loved them .. .

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  5. I'm proud of you! You starting a macaron tribe chez vous? Brilliant!
    If it makes you feel better, the weather has suddenly moved from Spring to Winter again in the last 36 hours. BLAH. Now raining and still can't eat the chutney ;-))
    Bon weekend from over la manche. J x

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  6. Bon weekend à vous trop Chère Lady :) Stay cosy & warm

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  7. Ah, Ms. Chief, finally I get to see your efforts bearing fruits (literally). Besides your beautiful pictures and tasty recipes, you have a titillating style of presentation which makes me want to rush to my kitchen to whip up bottles of chutneys!!! LOL. Keep up the great blog. When do we get to see your recipes published in books? ASxxx

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  8. Hmmmm me thinks & perhaps 'sm will seow' :D (its the all in the dialect, the local accent) mischief is in the making !!! & I don't mean from meeeee . .. I'll pickle you if you're not careful Aooh Soo naughty one :D tee heeee

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