Tomato And Chilli Chutney Recipes

TOMATO AND CHILLI CHUTNEY

Steps:

• Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
• Simmer for 1 hour.
• Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
• After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

SMOKY TOMATO CHILLI CHUTNEY

Steps:

• Heat the mustard and coriander seeds in a dry frying pan, stirring over a medium heat until they start to pop. Remove from the pan and lightly crush in a pestle and mortar or with a rolling pin. Set aside.
• Place prepared tomatoes, onions, chillies, garlic, ginger, sugar, vinegar, 1 tb smoked paprika, the crushed mustard and coriander seeds, 1 tsp salt and some chilli flakes (optional) into a large, stainless steel or enamel lined saucepan.
• Put a lid on the pan while bringing to the boil, then remove the lid, turn down the heat and simmer gently until the vegetables are soft (approx 1 hour).
• Take the saucepan off the heat and, using a handheld stick blender, reduce the mixture to a chunky puree.
• Taste, and add more chilli flakes or smoked paprika if desired.
• Put washed, rinsed and drained jars and lids on a baking tray and place into a low oven. Turn off the oven when the jars are hot, but leave them inside until you're ready to pot the finished chutney.
• Bring back to a boil and continue to gently cook, uncovered and stirring regularly (careful: it may splutter!), until there's no loose liquid when a wooden spoon is drawn across the bottom of the pot (approx. 1 hour).
• Taste seasoning again, adding more salt, chilli flakes or smoked paprika if needed.
• Put into clean, warm jars, lightly screw on the lids and leave to cool.
• When cool enough to handle, tighten the lids a little more if possible.When completely cold, test that you have an airtight seal by pressing the centre of the lids:- if it is already down or stays down then you do have an airtight seal- if the centre of the lid pops up again, see Recipe Notes below for what to do.
• Label and leave to mature for 6 weeks. Should keep for a year in a dark, cool place.

HOMEMADE TOMATO CHUTNEY

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

SLOW COOKER TOMATO RELISH RECIPE

Steps:

• Add all the ingredients into a slow cooker except for the cornstarch and water.
• Cook on low for 8 hours.
• For the next 4 hours, set the slow cooker to high and leave the lid slightly askew to allow the liquid to reduce.
• The liquid should be reduced after 4 hours. To thicken it slightly, mix the cornstarch with water to form a paste. Mix the cornstarch paste into the slow cooker.
• Cook for 15 more minutes or until thickened.
• Allow to cool before storing in sterile glass jars or something similar.