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Tomato Relish & Mango Chutney
Home made Christmas presents are always welcome, so Reg cooks up some treats for the hamper!
ingredients
Tomato Relish:
Ingredients
3kg ripe tomatoes
1kg onions, sliced
½ cup salt
water
1.5 litres malt vinegar
675g granulated sugar
60g curry powder
30g mustard powder
90g cornflour
1 teaspoon mixed spice
1teaspoon cayenne pepper
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon ginger
Mango Chutney
Ingredients
25 green mangoes
125g garlic cloves
250g preserved or crystallised ginger
¼ cup chillies
500g raisins
1.5kg raw sugar
2 bottles malt vinegar
salt to taste
method
Tomato Relish Method
1. Cut a cross in the base of the tomatoes and doing a few at a time plunge into boiling water for a minute and as the skin begins to lift, take out. Peel off the skin and cut into thin wedges. Into a large bowl, put the tomatoes, onions and salt. Cover with water and allow to stand overnight.
2. Next day, strain off the brine and put the tomato mixture into a large saucepan. Reserve 1 cup of vinegar and pour the rest onto the tomatoes. Bring to the boil and add sugar, curry powder, mustard and cornflour that has been mixed with the reserved vinegar to make a smooth paste.
3. Boil together for 1 hour. Stir in the mixed spice, cayenne pepper, cloves, nutmeg and ginger and cook for a further 15 minutes.
4. While still hot, pour into bottles and seal with a lid.
Mango Chutney Method
1. Peel the mangoes and cut into chunks. Peel the garlic and slice. Cut up the ginger and chillies leaving the seeds in. Into a large saucepan put the sugar, half the vinegar and the other ingredients. Bring to the boil and cook for 1 ½ hours. Add the remainder of the vinegar a little at a time if needed.
2. While hot, put into clean jars and seal with the lid immediately.
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