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1 Variation of Tomato Chutney (similar to Beerenberg's) For all TM's

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Variation of Tomato Chutney (similar to Beerenberg's) For all TM's

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Ingredients

4 portion(s)

Variation Tomato Chutney (similar to Beerenberg's)

  • 200 grams red onion, to be browned in TM6
  • 250 grams granny smith apples, washed, cored & cut into quarters
  • 1000 grams vine ripened tomatoes, to be oven roasted
  • 1 red capsicum, to be oven roasted
  • 100 grams sugar raw
  • 50 grams brown sugar
  • 200 gram apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 2 whole cloves
  • 100 grams sultanas
  • 2 teaspoons sea salt, I use Maldon's sea salt
  • 1/2 teaspoon ground allspice
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  • 6
    2h 20min
    Preparation 50min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9
5

Recipe's preparation

    This variation was created from the original but with a caramelised flavour in mind. So it has oven roasted tomatoes, capsicum and the onions are browned in a TM6
  1. Remove stalks etc from tomatoes and capsicum. Cut capsicum in half and place on lined baking tray (you can drizzle with EVOO) along with tomatoes.
    Bake for approx. 30 mins on 160 degrees celsius.

    TM6 - Using Cookidoo Browned Onions (200g) with your red onions.
    If TM5 or TM31, you can brown in a saucepan with EVOO or just add the onion fresh.
    Remove skin from tomatoes and capsicum but keep tomato skin, cut capsicum in to 8 strips and set all aside
  2. Place apple in Closed lid and chop for 5 secs, Speed 6.
    Place tomatoes, capsicum and onions in Closed lid, chop for 5 secs, Speed 5.
    Add all other ingredients, including mix for 3 secs, Counter-clockwise operation, Speed 4.
    Remove MC and place either simmering basket or varoma dish on top to prevent splashes.
    Cook for 60 minutes, 100 degrees, Reverse, Speed 1-2.
    Now increase temperature to Varoma, and cook for another 20 minutes, Reverse, Speed 1-2.
    Now prepare your 2-3 jars by washing and placing jars in oven for 15 mins at 140 degrees.
  3. Test the consistency of the chutney by spooning a tablespoon of it onto a dish, then place it in the fridge for 5 minutes. If it's still too runny, keep cooking at Varoma for 5-10 minutes and check again.
    When chutney is finished, carefully remove hot jars from oven and place on wooden chopping board. Fill jars with chutney and put cleaned and dried lids in place.
    Allow to cool 30 mins on board and then refridgerate.
    Use with 4 weeks of opening jar.
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Tip

Makes approx. 4 x 300g jars

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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