Ingredients
1kg apples - peeled, seeded and cut into slices, 450ml water, 1 tablespoon mustard seeds, 1kg tomatoes, cut into slices, 2 large onions, chopped, 1 head garlic, chopped, 85g raisins, 140g sugar, 2? tbsp curry powder, 1 tsp chilli, 2 tbsp salt, 560ml malt vinegar.
Methods
1. Bring the apples and water to the boil in a deep saucepan, then reduce the heat and simmer for 25 minutes, or until the apples are tender, stirring often. Stir often as they cook. If there isn't enough water, add more so that the apples always stay hydrated enough to simmer.
2. Wrap mustard seeds in a coarse cotton cloth and place them in the cooking apples. Stir the tomatoes, onion, garlic, raisins, sugar, curry powder, cayenne pepper, salt and vinegar into the cooked apples until the sugar has dissolved.
3. Bring the mixture to a boil, then reduce the heat and simmer for 3 hours, stirring often, until a thick chutney forms. Take out the packet of mustard seeds and discard them. Seal the chutney in a sterilized container and serve whenever you like.
Method 2: Indian-style tomato chutney
Ingredients
800g plumtomato, seeded and diced, 2 celery stalks, diced, 1 red onion, sliced, 70g golden raisins, 65g yellow sugar, 80g apple cider vinegar, 2 tablespoons grated ginger, 2 tablespoons jalapechili, finely chopped. (jalapechili) 2 tablespoons, groundallspice 1/4 teaspoon, salt 1/4 teaspoon, 14 cherry or saint tomatoes, cut into quarters
How to do it
1. In a large pot, add the plum tomatoes, celery, onion, raisins, yellow sugar, vinegar, ginger, cayenne pepper, groundallspice and salt. . Bring to a boil, then simmer uncovered over low heat for 20 to 25 minutes, stirring occasionally, until the ingredients are tender and almost all the water has evaporated.
2. Remove from heat and toss in the cherry tomatoes. Let cool at room temperature, then fill containers and refrigerate for 24 hours. Can be stored refrigerated for up to 1 week.
Method 3: Tomato Chutney
Ingredients
6 tablespoons olive oil, 200 cc water, 50 grams anchovies, 300 grams peeled tomatoes, 2 tablespoons tomato burnt, 1/2 onion, 3 garlic cloves, 2 tablespoons black olives, 1 teaspoon dried chili flakes, salt
Methods
1. Chop the onion, garlic and black olives. Tomatoes drained and chopped, anchovies drained and chopped, dried chili flakes cut into rings.
2. Sauté the onion and garlic in olive oil until the onion is transparent, add the tomatoes and tomato char and water, and cook over low heat for 30 minutes until thickened.
3. Add the black olives, anchovies and dried chili flakes and cook over low heat for a while, adding salt to taste.