Another recipe that I use and have adapted from one of my favourite cookbooks is for tomato chutney.
The original recipe requires raisins but I use dates as I have them in the house.
- 900 g / 2 lb tomatoes
- 225 g / 8 oz dates
- 225 g / 8 oz chopped onions
- 225 g / 8 oz caster or granulated sugar
- 600 ml / 1 pint of malt vinegar
First of all you need to skin the tomatoes (playing tic tac toe is optional!).
Next, pour the vinegar into the pan and bring to the boil.
Simmer uncovered for 2 hours. Stir occasionally.
The mixture will thicken.
Transfer to sterilised, hot jars and seal.
This quality made three jars (I doubled the qualities hence the six jars you see!).
The recipe says to leave for a month for the flavour to mature and they should keep unopened for unto a year. Refrigerate once opened.
Cordelia @ Balkissock Lodge (c) 2015