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| Tomato Muscovado Chutney (Dip Sauce)
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| Ingredients |
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3.5 kg (7.7 lb) yellow tomatoes
6 yellow peppers 1.2 kg (2.5 lb)
half a large marrow, 750g when prepared
3 large apples (0.68kg (1.5 lb)
3 large onions 0.68kg (1.5lb)
0.1 kg or a good handful of sultanas
228g (8oz)
muscovado
sugar.
500 ml white wine vinegar
1.5 ds ground turmeric
0.5 nutmeg black peppercorns
1 ds salt
1 ds cumin seeds
1 ds coriander seeds
1 ds mustard seeds
3 ts allspice
seeds of 2 large hot Mexican red chillies
ds = dessert spoon |
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Preparation
Cut up the yellow tomatoes into medium sized pieces (2-3 cm).
Core and peel the apples and cut into medium sized pieces.
Peel the marrow, cut into rings (1-2 cm wide), de-seed and cut into quite small pieces.
Peel and chop the onions. Put everything into a large preserving pan.
Add the sugar and sultanas. Add tumeric, salt, allspice and 2 good grinds of black pepper. Grate half the nutmeg over the pan. Dry-roast the cumin, coriander and mustard seeds in a small frying pan for 2-3 minutes.
Immediately grind in a pestle and mortar and add all of it (including any husks) to the mixture.
Take the seeds out of the pods of the chillies and add to the mixture. Do not use the red pods, as they would spoil the colour of the chutney.
Pour the vinegar over the mixture. |
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| Cooking |
| Put on the heat and bring to the boil stirring frequently. Gently simmer for about 1 - 2 hours with the pan lid in place. Stir from time to time. Then remove the lid and allow the liquid to almost evaporate continuing to stir from time to time. When the chutney is thick enough turn off the heat and allow cooling for 5-10 minutes before bottling-up in preheated jars. Seal the jars when still hot and store for 6-8 weeks to mature. Makes 3 - 4 litres of chutney (10 - 12 jars of 330 ml capacity). |
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