This is a fast recipe for ripe tomato chutney which may be made in 20–25 minutes approx. It keeps for one month or more.
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 approximately 20 minutes, until it becomes very thick (½–⅓) of it’s original volume). Pour into sterilized jars.
© 2001 Darina Allen. All rights reserved.