We had a stash of purple tomatoes recently and no chance they could be used quickly in salads or day-to-day meals. I therefore invented a recipe for tomato and marrow chutney:
- 1 kg tomatoes
- 750g apples peeled and cored
- 375g sugar
- 250g onions
- 500g marrow
- 1 green pepper
- 2 tsp salt
- half tsp ground ginger
- 400 ml cider vinegar
Mix all the ingredients together and heat. Bring to the boil and simmer for a couple of hours until the consistency is that of a thick sauce. Then add to hot, sterilised jars.
This is quite a sweet chutney.
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