Ripe Tomato Chutney from The Times Cookery Book by Katie Stewart
Dip the tomatoes, a few at a time, into a saucepan of boiling water. Leave for ½–1 minute, then lift out with a perforated spoon and place in a bowl of cold water. Peel away the skins, cut up the...
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Cooking tools:
- Saucepan
- Slotted spoon
- Mixing bowl
- Preserving pan
- Chef's knife
- Cutting board
- Stove
Ingredients
- ½ lb (225 g) onions
- ½ pint (3 dl) distilled malt vinegar
- pinch mixed spice
- pinch cayenne pepper
- 6 lb (2 kg 700 g) ripe tomatoes
- 1½ level teaspoons paprika pepper
- 1 level tablespoon salt
- 12 oz (350 g) granulated sugar
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