Friday, 7 January 2011
Recipe: Sundried Tomato Chutney
3 cups sundried tomatoes
1 1/2 tbsps olive oil
2 medium onions, peeled and chopped
2 tsps grated ginger
3 tsps mustard seeds
2 tsps mixed spice
3 medium apples, peeled, cored and chopped
1 cup sultanas
1 cup brown sugar
2 cups apple juice
1 cup balsamic vinegar, or 1 tbsp pomegranate sauce
1/2 cup cider vinegar
1/3 cup water
1/4 cup lemon juice
1 tsp salt
Put the tomatoes in a bowl, cover with boiling water and leave to stand for 5 minutes. Then drain off the water, keeping 1/3 cup to use later. Chop the tomatoes into bite sized pieces.
Heat the olive oil in a large saucepan and cook the onion, ginger, mustard seeds and mixed spice until the onion is soft.
Add the tomatoes and the rest of the ingredients.
Heat the mixture until it just starts to bubble, stirring it to makes sure the sugar dissolves.
Turn down the heat and leave to simmer for 50 minutes uncovered, to allow the liquid to reduce down.
15 minutes before the pickle is ready to jar up, put the jars in a hot oven at 100c.
Jar up the pickle in the hot jars and put the lids on immediately this will create an airtight seal.
Store in a cool dry place.
I like to keep my pieces of apple on the larger size, as they will shrink as the chutney matures.