Now is the time to be making chutneys and relishes with the abundance of summer produce that’s on offer. 

500g ripe tomatoes chopped

4 large red peppers, chopped and de-seeded

2 tbsps salt

2 cups white vinegar

1 tbsp mustard seeds

1 ½ cups sugar

¼ tsp each turmeric and paprika

Good pinch of chilli powder

1. Sprinkle vegetables with salt in a colander and leave for a few hours to reduce some of the moisture.
2. In a large saucepan place all the ingredients, including the salted vegetables, and bring to the boil. Lower the heat and simmer until thick, usually about 1.5-2 hours.   Pour into sterilised jars while hot, then seal.
3. This chutney is delicious with cheese and crackers, or with your favourite meat loaf.

 

Tips:

• Always grease the bottom of the saucepan to prevent sticking during the long cook down.
• Add a dollop of relish or chutney to your favourite curry, stew or casserole for a wonderful flavour lift.