Tomato chutney

Name: Tomato chutney
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 10 large ripe roma tomatoes, coarsely chopped; 2 red onions, coarsely chopped; 220g raw sugar; 125ml cider vinegar; 7.20 gm sea salt flakes; 20.00 ml finely grated ginger; 1 tsp dried chilli flakes (optional)

4.7

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Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 251

Cost: $0.08 /serving

Author : Coles Magazine

quick budget friendly condiment

Ingredients

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10 large ripe roma tomatoes, coarsely chopped2 red onions, coarsely chopped220 grams raw sugar125 milliliters cider vinegar7.20 gm sea salt flakes20.00 ml finely grated ginger1 tsp dried chilli flakes (optional)

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Instructions

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Step 1

Combine the tomato, onion, sugar, vinegar, salt, ginger and chilli, if using, in a large saucepan over low heat. Cook, stirring, until the sugar dissolves. Increase heat to medium. Bring to the boil. Cook, stirring occasionally, for 1 hour or until mixture thickens.

Step 2

Meanwhile, to sterilise two 500ml preserving jars, place jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover. Reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids. Place upside down on a clean tea towel.

Step 3

Carefully divide the hot chutney between the warm sterilised jars and seal. Turn the jars upside-down for 2 mins. Turn upright and set aside to cool. Store in a cool, draught-free place for up to 1 month.