Slow cooked fruit preserve 🙂
Submitted by Deanna Rankin
Chutney - Tomato & Fruit
Slow cooked fruit preserve 🙂
Ingredients
- 400 ml Malt Vinegar
- 3 teaspoons Mustard Powder
- 3 teaspoons Curry Powder
- 1 1/2 teaspoon Chilli Flakes (optional)
- 2 cups Sugar
- 1 kg Tomatoes
- 3 lg Onions
- 4 cloves Garlic
- 3 sticks Celery
- 3/4 cup Sultanas
- 2 Cooking Apples (peeled)
Instructions
- Score the tomato skins & place in boiling water for about 5-10 minutes & peel skin off & chop the core out.
- Chop Onions, Garlic, Celery & Tomatoes fine (or place in food processor/chopper & blitz).
- Place all ingredients in the slow cooker & stir & cook on high for about 6-7 hours.
- If needs thickening use cornflour, if not wanting to use flour take the lid off & cook until desired thickness.
- Spoon into clean jars & place lids on. Tip the jars upside down for about 5 minutes to seal the lids.
- Will last for a long time or make great gifts.
Tried this recipe?Scroll Down To Share What You Think
Nice has a bit of a bite to it with the chilli
I might add less chilli next time or try without.