Tomato Chutney
Tomato Chutney. A delicious spread for your dinner parties! Pack away the leftovers in jars to enjoy again!
Ingredients
- 1.5kg tomatoes, peeled and roughly chopped,
- 3 cloves garlic, crushed
- 1 x 5cm piece of ginger, finely grated
- 1 & 3/4 cups Caster sugar
- 1 cup red wine vinegar
- 2 medium onions, finely chopped
- 1/4 cup raisins
- 3/4 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp Chilli powder
- 1 pinch sweet paprika
Step 1
For a smooth chutney, puree a whole batch of peeled tomatoes with the grated ginger in a blender or food processor. For a chunky chutney with more texture, omit this step.
Step 2
Put all the ingredients into the Pressure Cooker and stir well.
Step 3
Lock the Lid, and place on high heat to bring to pressure on setting 2. Once at pressure, reduce heat but maintain pressure, and cook for 10 mins.
Step 4
Remove the Pressure Cooker from heat and allow it to come off pressure naturally.
Step 5
Open Lid, and stir well.
Step 6
Allow chutney to cool in Pressure Cooker, then pour into jars to give as delicious home-made Christmas gifts, or store in airtight containers in the fridge.
Chef’s Tips
• For gifts, this recipe makes approximately 6 medium jars of around 200ml capacity each. • Tip: To peel tomatoes, place in an 8L Stockpot of boiling water for 1 min, or until the skin splits and wrinkles. Remove immediately from boiling water and place in a large bowl of ice water. Skin will then slip off easily.
Tomato Chutney
Ingredients
- 1.5kg tomatoes (peeled and roughly chopped)
- 3 cloves garlic (crushed)
- 1 x 5cm piece of ginger (finely grated)
- 1 & 3/4 cups Caster sugar
- 1 cup red wine vinegar
- 2 medium onions (finely chopped)
- 1/4 cup raisins
- 3/4 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp Chilli powder
- 1 pinch sweet paprika
Instructions
- For a smooth chutney, puree a whole batch of peeled tomatoes with the grated ginger in a blender or food processor. For a chunky chutney with more texture, omit this step.
- Put all the ingredients into the Pressure Cooker and stir well.
- Lock the Lid, and place on high heat to bring to pressure on setting 2. Once at pressure, reduce heat but maintain pressure, and cook for 10 mins.
- Remove the Pressure Cooker from heat and allow it to come off pressure naturally.
- Open Lid, and stir well.
- Allow chutney to cool in Pressure Cooker, then pour into jars to give as delicious home-made Christmas gifts, or store in airtight containers in the fridge.
Notes
