Wednesday, 17 September 2014

Tomato Chutney and Ketchup

I set out to make the ketchup and realised the left over 'pulp' could be turned into chutney so I got two goodies from my home-grown tomatoes!

I collected 1lb 5ozs (600g) of ripe tomatoes; 4 small, sweet eating apples and 3 red onions. I fried the chopped onions and chopped apples in a little olive oil until the onion was soft rather than cooked.  Transfer this mixture to the food processor, add the tomatoes and blend everything into a pulp. Sieve the mixture putting the liquid back into the pan but keep the pulp to one side to make into chutney later.  For the ketchup add 20ml red wine vinegar, 80g soft brown sugar, 1 tsp ground ginger and salt and pepper to taste to the liquid in the pan then bring to the boil. I kept stirring it for about 30 mins.  At this stage it was very hot and very runny but it thickens as it cools so I left it  to cool down.  I decided I wanted it slightly thicker so I boiled it again for a further ten minutes. It was still too thin but I let it cool again and it was just the right consistency for me.  Pour into sterilised jars.

For the chutney I then put the tomato/onion/apple pulp into a pan and added a handful of sultanas, 10ml red wine vinegar, 1tsp ground ginger and 5tbsp soft brown sugar.  I then boiled this until the mixture thickened (when you can pull a wooden spoon through it and the gap does not fill up with liquid immediately then it is ready). Store in a sterilised jar and keep for a couple of months to mature before you eat it.

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