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Tomato and red pepper chutney recipe

Makes: about 1 kg

1 tablespoon yellow mustard seeds
1 tablespoon black peppercorns
1 teaspoon cumin seeds
1 bay leaf
1 kg ripe tomatoes, skinned and roughly chopped
4 shallots, chopped
3 red peppers, seeded and chopped
4 cloves garlic, crushed
600 ml white wine vinegar
185 g (1 cup) light brown sugar
Grated rind and juice of 1 lemon
1 tablespoon salt

Put the flavorings in a piece of muslin and tie up to make a pouch. Put the tomatoes, shallots, red peppers and garlic into a stainless-steel preserving pan and add the vinegar, sugar, lemon rind and juice, and the salt. Push in the muslin bag containing the flavorings and cook gently, stirring all the while, until the sugar has dissolved.

Bring the mixture to the boil, then simmer gently, uncovered, for 1 3/4 to 2 1/4 hours or until the chutney has reduced and thickened, stirring occasionally. The chutney is ready when a wooden spoon run along the bottom of the pan leaves a line that remains clear for a few seconds.

Remove the muslin bag from the pan. While the chutney is still very hot, spoon it into warm, sterilized jars. Cover each jar of chutney with a waxed disc, then seal it at once with a nonmetallic or plastic-coated lid. When the chutney has cooled, label the jars and store them for a month in a cool, dark, dry place to allow the flavors to mature. Once opened, consume within a month.

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11:45:23 on 10/16/06 by Webmaster - Recipes -