tomato chutney

tomato chutney

simple and yummy

Method

Place all ingredients, and freshly ground black pepper, into a large saucepan over medium-low heat. Cook, stirring, for 10 minutes or until sugar has dissolved.

Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until mixture thickens.

Spoon hot chutney into hot sterilised jars. Cover jars with a clean tea towel. Cool completely. Top with lids and label.

Ingredients

  • 2 large red onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 x 800g cans chopped Italian
  • Roma tomatoes
  • 2 cups white sugar
  • 2 1/2 cups apple cider vinegar
  • 2 tablespoons curry powder
  • 1 teaspoon chilli powder
  • 1 tablespoon salt

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