Tomato And Apple Chutney Food

APPLE AND TOMATO CHUTNEY

Steps:

• Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
• Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
• Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

LUCY'S TOMATO AND PEACH CHUTNEY

Steps:

• Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

GREEN TOMATO & APPLE CHUTNEY

Steps:

• Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
• Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
• Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.

TOMATO APPLE CHUTNEY

Steps:

• Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.

TOMATO, ONION AND APPLE CHUTNEY

Steps:

• Place all ingredients in a large microwave safe bowl.
• Microwave uncovered on high for 20-25 minutes, or until apple and onion are cooked through, the excess liquid has evaporated, and the chutney is the consistency you want.
• Serve warm or at room temperature.

TOMATO AND APPLE CHUTNEY

Steps:

• Sterilize jars and lids
• Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.
• Let chutney stand in jars at least 1 month for flavors to develop.

OLD FASHIONED APPLE AND TOMATO CHUTNEY

Steps:

• Finely chopped the peeled and cored apples and the onions (food processor would work well, but don't over whizz it and make a sauce).
• Peel and slice the tomatoes and place in a large pan with all the other ingredients.
• Boil for about 2 hours and stir occasionally. Place into sterilised bottles and seal.
• Chutney keeps for 12 months and once opened, keep in the fridge.