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Easy Tomato Chutney
- Difficulty
Easy
By Darina Allen
Published 1990
This is a fast recipe for ripe tomato chutney which may be made in 20–25 minutes approx. It keeps for 1 month or more.
Ingredients
½ lb 225 g 2½ ozs 70
Method
Put all the ingredients into a blender and reduce to a purée. Transfer the mixture to a stainless steel or enamelled saucepan. Cook and reduce over a low heat for 20 minutes approx., until it becomes very thick (½–⅓ of its original volume).
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