1 tablespoon pickling spice, crushed and tied in muslin
1 tablespoon ground tumeric
1/2 tablespoon salt
340g (12 oz) brown sugar
3 cloves garlic, minced
150ml (1/4 pt) vinegar
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Method Prep:10min › Cook:2hr › Ready in:2hr10min
Combine all of the ingredients in a large saucepan and bring to the boil. Reduce the heat to low and simmer for up to 2 hours until the liquid has reduced and the chutney has thickened.
While the chutney is still hot, spoon into sterilised jars with vinegar-proof lids. Store in a cool place until needed.
To skin tomatoes quickly and easily, cover the whole fresh tomato in boiling water and leave for about a minute until the skin wrinkles and splits. Remove from the water and once cooled the skins should peel away easily.
It turned out really well and so tasty I think it is an excellent way to use up the last few tomatoes in the green house plus out of all the chutneys I have made this one will be the first to be eaten as it complements so many different cheeses - 23 Nov 2014