Processing: Boiling Water Canner 10 minutesStorage: 12 months +
Yield: 10 cups per batch
A delicious chutney you will want
to serve with grilled meat, chicken, rice or curry.
INGREDIENTS:
4 cups tomatoes, diced
2 cups cherry tomatoes, sliced
2 cups red onion,
1 cup sun-dried tomatoes (not packed in oil), chopped
1 cup sultanas (or currants, or raisins)
1 cup brown or raw sugar
1 cup water
1/2 cup balsamic vinegar
4 garlic cloves, minced
1 1/2 tablespoons curry powder
1 teaspoon salt
4 cups tomatoes, diced
2 cups cherry tomatoes, sliced
2 cups red onion,
1 cup sun-dried tomatoes (not packed in oil), chopped
1 cup sultanas (or currants, or raisins)
1 cup brown or raw sugar
1 cup water
1/2 cup balsamic vinegar
4 garlic cloves, minced
1 1/2 tablespoons curry powder
1 teaspoon salt
METHOD:
1. Prepare jars by covering with water and bringing to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
2. Prepare and measure each ingredient, adding them all into your stock pot, bring to a boil then simmer for 20-30 minutes or until thickened. If you would like a smooth sauce-like consistency simply pulse it with an immersion blender.
3. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
4. Pack hot chutney into hot jars, leaving 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, wipe rims with damp paper towel and seal.
5. Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
6. The next day: check jars have sealed before
labelling and storing in a cool, dry and dark place for up to 12 months. Jar
lids should not flex up or down when pressed.
