Directions:
- Place the chopped tomatoes and onion in a large dish or colander and cover with salt. Leave for a few hours to drain off the liquid.
- Put the tomatoes and onions in a saucepan and add three quarters of the malt vinegar and boil for five minutes. Stir in the sugar.
- Meanwhile blend the flour, mustard powder, curry power and cayenne pepper, if using, into a smooth paste with the remaining malt vinegar.
- Add the paste to the pan and simmer gently for one to one and a half hours. To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
- Decant into warm jars.
- The finished chutney mellows with keeping and should be kept for at least 6-8 weeks before eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.91 Kcal (2369 kJ) | ||
| Calories from fat | 11.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 2% | |
|---|---|---|---|
| Sodium | 100.86mg | 4% | |
| Potassium | 744.16mg | 16% | |
| Total Carbs | 139.68g | 47% | |
| Sugars | 123.69g | 495% | |
| Dietary Fiber | 5.55g | 22% | |
| Protein | 4.35g | 9% | |
| Vitamin C | 40.1mg | 67% | |
| Iron | 0.7mg | 4% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 108.2 Kcal (453 kJ) | ||
| Calories from fat | 2.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 2% | |
|---|---|---|---|
| Sodium | 19.28mg | 4% | |
| Potassium | 142.27mg | 16% | |
| Total Carbs | 26.7g | 47% | |
| Sugars | 23.65g | 495% | |
| Dietary Fiber | 1.06g | 22% | |
| Protein | 0.83g | 9% | |
| Vitamin C | 7.7mg | 67% | |
| Iron | 0.1mg | 4% | |
| Calcium | 13mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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