Try tomato apple chutney as a spread on top of softened cream cheese. It s unusual to cook something uncovered in the slow cooker but it is essential for this chutney. About 1 lb 300gonion whole. Chutney is from the east indian word chatni which is a spicy condiment containing fruit vinegar sugar and spices. Step 3 bring the mixture to a boil.
Slowly bring to the boil then reduce the heat and simmer for 30 minutes or until the fruit and vegetables are tender stirring the mixture occasionally. In large heavy saucepan bring to boil over medium high heat tomatoes apples sugar onions vinegar currants ginger garlic salt mustard mustard seeds hot pepper flakes cinnamon and allspice. Ingredients 2kgtomatoes about 4 pounds 10 cups chopped and peeled about 15 large 400genglish cucumber unpeeled. Add tomatoes onions garlic sultanas sugar curry powder cayenne pepper salt and vinegar to the apples. This recipe takes some time to create as all good chutneys do so ensure you allocate 3 hours to the simmering process.
This amazing apple and tomato chutney is just a dream. With a delicious combination of sweet apples tomatoes and sultanas and flavored with spicy mustard onions garlic curry powder and cayenne pepper this accompaniment can complete an entire dish with just one teaspoon full. Simmer stirring often for about 2 hours or until thickened. Directions step 1 place apples and water in a large saucepan. Simmer for 3 hours stirring occassionally until mixture is thick and pulpy.
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Bring to the boil and simmer for 30min or until reduced and. About 3 small to medium ones about 1 1 2 cups 10 oz. Bring the mixture to the boil. 350 g 12 oz whole before peeling 250gred bell pepper seeded chopped. Mix tomatoes onions garlic sultanas sugar curry.
Roughly chop the tomatoes apples and onions and put them in a preserving pan or large heavy based stainless steel saucepan with the garlic and vinegar. Step 2 wrap mustard seed in cheesecloth and place with apples. Keeping the cover off allows the liquid to evaporate during cooking. Roughly chop the tomatoes apples and onions and put them in a preserving pan or large heavy based stainless steel saucepan with the garlic and vinegar. Bring to the boil and simmer for 30min or until reduced and.
Keeping the cover off allows the liquid to evaporate during cooking. Stir until sugar has dissolved. This amazing apple and tomato chutney is just a dream. Slowly bring to the boil then reduce the heat and simmer for 30 minutes or until the fruit and vegetables are tender stirring the mixture occasionally. Try tomato apple chutney as a spread on top of softened cream cheese.
