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Tomato Chutney


36 fine large ripe tomatoes
6 large onions; halved, thinly sliced
6 green peppers; halved seeded thin slices
1.4 litres vinegar
110 g salt
225 g brown sugar
2 lemons; zest and juice
1/2 teaspoon ground ginger
1/2 teaspoon white pepper
1/2 teaspoon ground mace

Scald and peel the tomatoes, cut into quarters, removing most of the seeds and water, strain the juice and put the tomatoes and juice into a large enamel pan.

Add the remaining ingredients and boil gently for 1-2 hours. Turn into clean dry jars. Tie or screw down.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.