tomato chutney

[mugins]

Makes: 1.8kg (4lb)
2.7kg (6lb) RipeTomatoes
450g (1lb) Onions
350g (12oz) Sugar
300ml (½ pint) Malt Vinegar
25g (1oz) Salt
2tsp dry basil or 1tsp of fresh basil
2 tsp Paprika
¼ tsp Cayenne Pepper double if you like it with a bit of a kick
Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes and onions into a heavy bottomed saucepan, cook gently to release the tomato juices, simmer for 20 - 30 minutes until tender.
Add the salt, paprika, cayenne basil and half of the vinegar, cook gently for 45 minutes or until it begins to thicken.
Add the sugar and remaining vinegar, stirring until fully dissolved.
Continue simmering, until the mixture becomes thick, stirring occasionally.
Leave for 1-3 weeks to allow the flavour to mature

With Thanks To - http://thefoody.com/home.html

[julybrown2010]

I think to make tomato chutney is easy and this tomato chutney is great with cheese and cold meats or curry, and it really livens up sandwiches. I like hot tomato chutney.

[famerbeen]

Heat oil till smoky, then cool slightly. Over a low heat, add spices until raw smell disappears. Add tomatoes, rest of vinegar, sugar, salt and cook on a slow heat (simmer) until the oil floats on the top.