Name: Red Tomato Chutney
Yield: Yield: 10-12 jars
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) sea or rock salt; 350 g (12 oz) light brown sugar; 250 g (9 oz) sultanas; 300 ml (10 fl oz) cider vinegar; 25 g (1 oz) mustard powder; 225 g (8 oz) onions, chopped; 25 g (1 oz) pickling spice, tied in muslin bag; 1.5 kg (3 lb) red tomatoes, peeled and roughly chopped; 1.5 kg (3 lb) cooking apples, peeled and chopped

Preparation info

Yield:
10-12
jars

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

This kind of chutney was the precursor of commercial tomato ketchup – essential lubrication for fish and chips.

Ingredients

1.5 kg (3 lb) red tomatoes, peeled and roughly chopped
1.5 kg (3

Europe
United Kingdom
Side dish
Gluten-free
Vegan

Method

Heat jars.

Making

Put all of the ingredients into the pan and bring to the boil, then lower the heat. Simmer gently for about two hours until the mixture is reduced to a thick consistency with no excess liquid. Stir regularly to check for burning.

Potting

Spoon the chutney into sterilised jars an

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Ingredients

Method

Making

Potting

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