I volunteered a while back to make some chutney for a local fundraising event. I had never made chutney so I was not too sure how I would go, but I backed myself and ended up making the most delicious tomato chutney. I know I sound a little conceited, but damn, that was good chutney!
I used raw sugar for the fundraiser chutney but I thought that I should have a go at making my own sugar free version. It worked out splendidly. This is the recipe I used.
Tomato Chutney (adapted from here)
•200 g red onion- peeled and quartered
•1000 g ripe tomatoes
•250 g Granny Smith apples-, peeled, cored & chopped into quarters
•60-80 g Natvia (depending on how sweet you like your chutney)
•200 g apple cider vinegar
•1/2 teaspoon allspice
•1/2 teaspoon ground ginger
•1/2 teaspoon cayenne pepper
•2 whole cloves
•100 g sultanas
•2 teaspoons salt
1. Peel the tomatoes by scoring the base of each tomato with a cross and either
The skins should easily peel away from the cross at the base. Chop the peeled tomatoes into quarters.
2. Place the red onion and apple into bowl and chop for 5 seconds, Speed 6. Set aside.
3. Place tomatoes in bowl, chop for 5 seconds, Speed 5.
4.Add all other ingredients, including the apple and onion, and mix for 3 seconds, Reverse, Speed 4.
5. Cook for 60 minutes, 100 degrees, Reverse, Speed 1-2 with the basket on top of the bowl instead of the MC to prevent splashes
6. Increase temperature to Varoma, and cook for another 20 minutes, Reverse, Speed 1-2.
7.Test the consistency of the chutney by spooning a tablespoon of it onto a dish, then place it in the fridge for 5 minutes. If it’s still too runny, keep cooking at Varoma for 5-10 minutes and check again.
8. Place into sterilsed jars.
Note for those wanting to use sugar instead: The original recipe calls for 300 grams of raw sugar in place of the Natvia. Unless you like really sweet chutney, I would cut the 300 grams down to 200 grams, as this is still sweet.
We are eating this chutney with everything. I especially love it on toast with cheese. Last night we had it with our steaks. Yum! Excuse me while I go get myself another spoonful.