CHUTNEY CHORES - TWO RECIPES

REQUEST FOR TOMATO CHUTNEY RECIPE

I made two different recipes, first one from a tatty cutting which is from The Telegraph, in a column by Xanthe Clay. Not sure of date of her column.

(comes from Tom Bradbury, who was chef at the Cornwall Hotel Spa and Estate)

cutting from The Telegraph

Makes 2 jars

Tomato and sultana chutney

 5 fl oz/140 ml cider or white wine vinegar

5 oz/140g caster sugar

2 shallots, diced (I used small onions)

1 clove garlic, crushed

half teaspoon fennel seeds (from the garden)

half teaspoon coriander seeds

half teaspoon pepper (I used black)

3 tablespoon tomato puree

1lb 2 oz/500g tomatoes, washed and chopped (not peeled)

1 bay leaf

2oz/50g golden sultanas

1 teaspoon thyme, chopped

1 teaspoon black onion seeds (or I used black cumin)

and I added a chopped chilli from the garden - not very hot

Put vinegar, sugar, shallots, garlic, fennel, coriander seeds, pepper and a little salt in pan.  Bring gently to boil, cook till 'syrupy'.  (mine did not get very syrupy)

Add tomato puree, chopped tomatoes, bay leaf, sultanas and reduce heat to gentle simmer.

Cook until thick, then bottle in sterilised jars.

A favourite book of mine

TOMATO AND MARROW CHUTNEY

Page 156, Preserves for all Occasions, by Alice Crang (Penguin, First published 1944)

My second lot of Chutney made quite a lot more, but I used 4 lb tomatoes and 1 lb courgette, 2 lb onion, three quarter pound sugar, plus  salt, spice, chilli and half pint of vinegar.  The method is similar, please get in touch for more info. if you need it

Nice illustrations too