DYC Red Tomato Chutney
DYC Red Tomato Chutney Tip: Before blanching, cut an ‘x’ in the bottom of each tomato, this will help loosen the skin making the tomatoes easier to peel.
3kg tomatoes
225g 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 ½ 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 ½ 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.
