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Easy Tomato Chutney
- Difficulty
Easy
By Darina Allen
Published 2001
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.
Ingredients
225 g 70 g 55 g
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 approximately 20 minutes, until it becomes very thick (½–⅓) of it’s original volume). Pour into sterilized jars.
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