Christmas Chutney

Breakfast

13 Nov

Written By Kate Brocklehurst

Ingredients

1kg tomatoes, any variety.

4 peppers a mix of red and green.

1 Aubergine

800g finely chopped shallot

2tbsp Brock & Morten garlic rapeseed oil

380g Granulated sugar

350ml Brock and Morten White balsamic vinegar

1 tbsp Salt

1 tbsp Crushed coriander seeds

1 tbsp Paprika

1 tbsp Cayenne Pepper

Method

Prick tomatoes and soak in boiling water. Then peal the skin from the tomato.

Chop up the tomatoes and aubergine and chop and de-seed the peppers. Add to a pan with the garlic oil and shallots and bring to the boil. Add a lid to the pan and then simmer for around 1 hour.

Add the rest of the ingredients into a pan and boil until the sugar has dissolved. Boil for a further 30 minutes until a chutney consistency has been achieved. Keep stiring at this point to avoid the chutney burning.

Add the chutney to sterilised jars and seal whilst warm. Allow to mature for a month before using or gifting.

This recipe was adapted from a great recipe by Good Food, by Mary Berry.