GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Popsie’s Banging Tomato Chutney
Whether I grow 1,2 or 5 tomato plants, at the end of the Summer season, I always have enough tomatoes for my whole neighbourhood, which luckily for me is a good thing. Homegrown tomatoes (or any for that matter), especially freshly picked and full of the sun are the perfect ingredient for this sweet n easy chutney. This recipe belonged to my children’s grandfather, Popsie, who was a fab home cook and my best friend.
Prep Time: 10 min
Cook time: 1 hour
Serves: 8 Cups
4 large onions, roughly chopped
2 kg tomatoes, skinned (see my hax) and chopped
500g brown sugar
375 ml vinegar
2 tsp salt
1 tbsp cornflour
1 1/2 tsp mustard powder
1 1/2 tsp curry / masala powder (see hax)
First of all, you will need a big bottom pan with a close fitting lid.
Chuck in your onions and tomatoes. Add your sugar, vinegar and salt. Mix well.
Boil gently for 1 hour, stirring occasionally. Mix your cornflour, mustard and curry powder with a little water to make a paste and add to your pan of tomatoes. Boil once again for 10 minutes.
Transfer to hot jars.
Jax Says : When making any type of preserves, make sure your equipment is clean and sterile. Always use glass jars with metal screw tops (jam jars are perfect) and vacuum seals. For this chutney, allow to settle for at least a month before puddling on anything and everything.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…