Return to listing

Tomato, red pepper & apricot chutney

Submitted by Anastasia 29 September 2011

This is answeet , slightly tangy chutney.can be used as soon as it is cold , but obviously improves with age I do not use green peppers as they do not cook down so well , also the other colours are much sweeter

 
 
 
 

Ingredients

3lbs tomatoes skinned. 3 peppers,not green, skinned .. 2 cloves of garlic. I pt of vinegar 1lb brown sugar 1Tsp cinnamon. 1Tsp allspice. Pinch of nutmeg Good pinch of chilli flakes 4ozs dried apricots Scant Tsp salt. .Handful of raisins..(optional)

Method

The day before I make the chutney I put the apricots to soak in a little of the vinegar from the 1pt I am going to use. Roast the peppers then put in a bag to cool. Put the tomatoes in a bowl , cover with boiling water for 1 min , then remove & skin. I put the peppers , tomatoes , apricots, plus the vinegar they have been soaking in, & garlic all in my processor , then blitz just a few times, do not blitz to a mush. Put all this in a pan , add everything else with the exception of the raisins, I tend to add them in the last 10 mins of cooking. Heat gently until the sugar has dissolved , then bring to a boil.this will take around an hour to cook, sometimes a little bit longer. You will know it is done when all the vinegar has gone, but do not cook it too dry. This can be used the same day , but obviously will taste better theolder it gets.

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




NetObserver
CMS solutions by REDtechnology.com