Tomato and Capsicum Chutney
Servings 2 cups
Ingredients
- 3 large seeded red or green capsicums
- 500 grams tomatoes
- 1 large onion
- 2 tablespoons salt
- 2 cups white vinegar
- 1 ½ cups white sugar
- 1 tablespoon mustard seeds
- 2 tablespoons plain flour
- ½ cup water
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
Instructions
- Bring a large pot of water to the boil and add in tomatoes for 30 seconds to a minute until the skin starts to blister. Remove immediately from the water and carefully peel off the skin.
- Dice the onion, the capsicum and the peeled tomatoes finely and place into a bowl. Sprinkle with the salt and set aside to stand for 2 hours.
- In a large pot over high heat, combine the vinegar, sugar and mustard seeds stirring until the sugar is dissolved. Bring to a boil and add in the vegetables and continue to boil for about 20 minutes until the vegetables are very soft.
- In a small bowl mix together flour, water and spices to make a paste. Add to the boiling chutney and stir through.
- Reduce the heat and slowly simmer until chutney is a thick and will coat the back of a spoon, making sure to stir regularly to avoid the chutney sticking to the bottom of the pot.
- Sterilise 2-3 jars (depending on size) by placing them in a large pot of water and allowing the water to come to a boil in the stove. Once the water is boiling, carefully remove the jars from the water and place upside down on a baking tray and place in a 110°C oven for 10 minutes.
- Carefully remove the jars from the oven and place the hot chutney into the jars using a funnel, until filled to the very top and place on the lid to seal. Let the jars sit on the bench overnight to cool completely. Chutney can be kept sealed in the pantry for 12 months and once opened in the fridge for up to 6 months.
Notes
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