Mother’s Tomato Chutney

While we have been away shield bugs have stung our ripening tomatoes. It is only skin deep so I am making tomato chutney with them.
This is a recipe that my husband’s Mother use to make. Be warned it smells throughout the house and is very strong. This recipe did not make my Gourmet Vegan cookbook because as soon as the children got home from school and smelt the smell they would leave for a friends house! It is a very good chutney once bottled.
Ingredients
3 lbs 1.4 Kgs tomatoes, scalded and skinned
4 large onions, peeled and grated
2 Tblsp salt
12 ozs 350 gms sugar
2 tsp curry powder
2 tsp mustard
1 tsp cayenne pepper
1 tsp black pepper
1 pt 600 mls malt vinegar
Method
Bring a pot of water to the boil. With a sharp knife make a cross in the end opposite to the stalk on the tomatoes. Place them altogether into the boiling water. Bring back to the boil and boil for a minute. Remove from the heat and drain. Place in cold water and allow to cool. Once cool the skin will peel off.
Sprinkle the onions and tomatoes with salt and leave over night.
Drain and place in the pan with the vinegar and boil for 5 minutes. Add all the other ingredients and boil for one hour.
Cornflour maybe used to thicken the chutney if necessary.
Place in clean warm jars and seal.
The chutney will keep in a cool place for a year. Once opened store in the refrigerator.
This recipe is good for green tomatoes that have not ripened at the end of the season.

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