Chilli, sweet pepper and tomato chutney

 

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I thought I would be frank with you. I have no idea how this recipe turns out. I thought I would make my own chutney which is easy enough but then there’s the six week wait until it’s ready to try. I made mine today and thought I would share the recipe because so far it’s turned out all right. I will give you an update in six weeks time about whether it worked and how spicy it was.

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Fills six small jars

  • 750g tomatoes
  • 1 large onion, chopped
  • 300g Bramley apples, peeled, cored and chopped
  • 1cm piece root ginger, chopped
  • 1 sweet pepper, finely chopped
  • 1 red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 75g sultanas
  • 300ml red wine vinegar
  • 175g soft brown sugar
  • 1 tsp of Dijon mustard

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Make a slight cut in each tomato and place them all in a bowl. Cover with boiling water and leave for one minute. Put all the other ingredients in a large saucepan  After a minute, peel off the skin on the tomatoes, chop them up and then add them to the saucepan

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Add a teaspoon of salt and bring to the boil. Simmer for two hours until it thickens. Half an hour before the chutney is done, pour boil water into the jars and leave. When the sauce is done empty the jars and fills with the chutney. Leave for six weeks. DO NOT OPEN!

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Store in a cool, dark cupboard and wait.

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