DYC Red Tomato Chutney
Drain fish and combine carefully with green pepper, salt and pepper.
Ingredients
- 3 kg tomatoes
- 225 g onions
- 3 cups DYC White Vinegar
- 2 tbsp mustard seeds
- 12 cloves
- 12 black peppercorns
- 2 tbsp dried chilies
- 2 tsp paprika
- 1 tbsp salt
- 1 1/2 cups white sugar
-
1
Blanch tomatoes and peel. Chop roughly.
-
2
Peel and chop onions.
-
3
Combine vinegar, mustard seeds, cloves, black peppercorns and chillies.
-
4
Warm through to infuse - keep warm for 2 hours.
-
5
Strain.
-
6
Simmer vegetables stirring occasionally until thick and pulpy, about 1 1/2 hours.
-
7
Add half the vinegar, paprika and salt.
-
8
Bring to the boil and cook until thick.
-
9
Dissolve sugar in the remaining vinegar, add to the pan and cook until thick.
-
10
Pour into hot, clean jars and seal.
