Mom's Tomato Chutney

This recipe brings back fond memories of my mother.

When I was a young teenager my dad had a smallholding where he grew tomatoes, among other things. He'd bring them home and store them in the freezer for use in soups and stews, and of course, for my mom's tomato chutney. Keeping them in the freezer made it easy to remove the skins; you only had to scour them on four sides and drop them in boiling water for the skins to lift off like the petals of a flower opening. Give this a try.

Ingredients:
1 kg tomatoes, skins removed
250g muscovado sugar
1 cup malt vinegar
250g sultanas
15ml English mustard
15ml ground ginger
15ml sea salt
2 large white onions, finely sliced
2ml cayenne pepper

Method:
Slice the tomatoes and place them in a heavy based saucepan.
Mix all the rest of the ingredients into the tomatoes and bring to the boil. Lower the heat and simmer gently until the mixture is reduced and of a required consistency, stirring occasionally to prevent it sticking to the bottom of the pan.
Bottle in sterilised jars while still hot.

Cook's Tip

Do not allow any metal to come in contact with the chutney during cooking or while storing. If your pickle jars have metal tops, cover the contents with greaseproof paper or with wax.