Tomato Chutney

[Guest guest]

Tomato Chutney

 

 

2 large red onions, finely chopped

4 garlic cloves, finely chopped

three 800 g (28 oz) cans chopped Italian Roma tomatoes

2 cups white sugar

2 1/2 cups apple cider vinegar

2 tablespoons (8 tsp) curry powder

1 teaspoon chilli powder

1 cup sultanas

4 tsp salt

 

 

1. Place all ingredients, and freshly ground black pepper, into a

large saucepan over medium-low heat. Cook, stirring, for 10 minutes or

until sugar has dissolved.

 

2. Bring to the boil. Reduce heat to low. Simmer, stirring

occasionally, for 1 hour or until mixture thickens.

 

3. Spoon hot chutney into hot sterilised jars. Cover jars with a clean

tea towel. Cool completely. Top with lids and label.

 

 

Makes ten 1 cup jars.