Hot Tomato And Apple Chutney Recipe
Ingredients
| Red tomatoes | 1 1/2 Kilogram | |
| Sugar | 600 Gram | |
| 250 gms. skinned, cored apples, cut into 1/2" squares | ||
| Ginger | 1 Tablespoon | |
| Garlic | 1 Tablespoon | |
| 1 tsp. red Kashmiri chilli powder | ||
| 1 tbsp. ground black peppercorns, cloves and cinnamon | ||
| 1/2 cup sugarcane vinegar | ||
| Salt | To Taste | |
Directions
Wash the tomatoes, cut a cross on the bottom of each and pour hot, boiling water over them till they are covered. Keep them for 2 to 4 minutes in the water.
Drain the tomatoes, skin them, chop them coarsely and pass them through the liquidizer. Place the pureed tomatoes in a large, flat bottomed pan.
Place the chopped apples, ginger, garlic, vinegar and sugar into the pan with the tomatoes and cook over a very low fire. When the gravy begins to thicken, allow it to boil. Add salt, chilli powder and the ground spices, stir for 3 minutes and remove from the fire.
Cool. Store in bottles and refrigerate.
Drain the tomatoes, skin them, chop them coarsely and pass them through the liquidizer. Place the pureed tomatoes in a large, flat bottomed pan.
Place the chopped apples, ginger, garlic, vinegar and sugar into the pan with the tomatoes and cook over a very low fire. When the gravy begins to thicken, allow it to boil. Add salt, chilli powder and the ground spices, stir for 3 minutes and remove from the fire.
Cool. Store in bottles and refrigerate.
Chef
