Outback tomato chutney
makes
3 cups
Ingredients (6)
- 1.5kg tomatoes, blanched, peeled, seeds removed, roughly chopped
- 2 red capsicums, roasted, peeled, sliced (or use 200g roast capsicum pieces)
- 3 onions, sliced
- 2 tablespoons Australian Bush Spices Orange Bush Curry or yellow mustard seeds
- 1 1/2 cups (375ml) white vinegar
- 2 cups (440g) white sugar
Method
-
1.Combine ingredients and 1 teaspoon salt in a large pan and bring to the boil, stirring. Reduce heat to very low and simmer, stirring occasionally, for 1 1/2 hours until mixture thickens. Be careful it doesn't catch towards the end of cooking time. Spoon into hot sterilised jars and seal.
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