31 May 2011

spiced tomato, onion and fruit chutney


I've been on a bit of a roll lately with making homemade chutney.

All that chopping and stirring and bottling...  Makes me feel like I need to go put on a bonnet and a gingham apron.  Not that there's anything wrong with gingham aprons (not sure about bonnets though).  But I'm more of a bright candy pink with white polka dots and a lime green edging type of girl.

And the kitchen.  Oh my.  The kitchen.  Let me tell you, the kitchen will have all sorts of lovely yummy smells whilst your chutney is simmering away in the pot for a couple of hours.  Its a different story the next day!  Maybe its just me, but I think my kitchen just smells of cider vinegar the next day.  Nothing a bit of airing can't fix though.  But just warning you is all...


This chutney has a bit of kick to it.  Nothing too spicy.  Just enough of a kick to give you a tingle and teeny tiny burn at the back of your throat - most marvelous for the colder weather we're heading into.

But if you're the type that breaks into a sweat even with just a sprinkling of pepper or a pinch of spice, or whilst eating korma curry or butter chicken, then perhaps some Onion, Tomato and Ginger Chutney will suit you better.  Just cut back on the ginger used in that recipe. :-)

Spiced Tomato, Onion and Fruit Chutney

INGREDIENTS
1kg ripe tomatoes, roughly chopped
2 onions, sliced (red/white, up to you)
2 tsp finely grated ginger
1 large green chilli, finely chopped
2 cloves garlic, finely chopped
2 tsp ground cumin
2 tsp ground coriander
½ tsp chilli powder
½ cinnamon quill
1 tsp whole cloves
1 tsp salt
¾ cup sultanas or raisins (whatever your preference)
1 cup soft brown sugar, packed
2 cups cider vinegar

  1. Mix everything up in a large heavy bottomed pot and make sure that the vinegar covers the ingredients. 
  2. Bring to boil and boil for 5 minutes. 
  3. Lower the heat to a medium-low heat and simmer until the whole mixture thickens and becomes sticky (kinda like jam). This can take up to couple of hours. 
  4. Stir occasionally to prevent burning or sticking. If you find that this is happening quite quickly, lower your heat. This may mean that it’ll take longer to get to the end product, but well worth it.
  5. Before you bottle the chutney up, make sure you fish out the cinnamon quill and whole cloves.
Disinfecting and Bottling - you can either search the Internet on how to clean and disinfect bottles or you can follow how I do mine in this other post.


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