Ingredients
600g tomatoes – peeled and chopped
1 x onion – diced
160g sugar
75ml white wine vinegar
¼ tsp curry powder
¼ tsp Dijon mustard
1-2 red chillis – sliced
½ tbsp cornflour
1 x knob of butter
Method
Bring a large pan of water to the boil. Set aside a bowl of ice water. Score the tomatoes and drop them into the boiling water, blanch for around 15-20 seconds then remove and plunge into the ice water. Allow to cool slightly then remove the skin. Next cut the tomatoes into rough-size chunks and set aside.
In a large pan, heat the butter and slowly cook the onion on a low heat with no colour. Next add the chilli, curry powder and mustard and cook for a further minute. Now add your tomatoes and sugar and white wine vinegar. Cook on a medium to low heat for around 30-40 minutes. Once the mix looks thicker mix your cornflour with a little water and add to the mix, cook this for a further few minutes.
The chutney will thicken as it cools slightly which can be placed into jars and kept until needed
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