Tomato chutney recipe

  • Serves 8
  • 20 mins to prepare and 20 mins to cook
  • 211 calories / serving
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Place the tomato, sugar, cider vinegar, onions, mustard and seasoning in a large saucepan and bring to the boil over a moderate heat. Stir occasionally, making sure that the sugar has dissolved.

Boil for 25-30 minutes until thickened, then remove from the heat and allow to cool. Spoon into a sterilised glass jar and seal.

When ready to serve, toast the bread and cut into slices. Spoon the chutney into serving pots and serve with the toast slices.

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  • Ingredients

  • 500g ripe tomatoes, peeled and chopped
  • 200g light muscovado sugar
  • 150ml cider vinegar
  • 2 large onions, finely chopped
  • 2tbsp wholegrain mustard
  • seasoning
  • 8 slices of white bread
  • Energy 895kj 211kcal 11%
  • Fat 1g 2%
  • Saturates 0g 1%
  • Sugars 32g 36%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 49.1g Protein 4.4g Fibre 3.1g


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