Red Tomato Chutney
A fruity chutney to complement cold roast meats, mature cheddar cheese or grilled sausages.
900g (2lbs) Tomatoes skinned and chopped
450g (1lb) Cooking apples, peeled, cored and chopped
450g (1lb) Onions peeled and chopped
225g (8oz) Sultanas
225g (8oz) Sugar
5ml (1 teasp) Mustard powder
10ml (2 teasp) Ground coriander
5ml (1 teasp) Ground ginger
Salt and pepper
280ml (1/2 pt) Vinegar
Small tin tomato puree
Mix the tomatoes, apples, onions and sultanas in a large pan. Stir in all the other ingredients, add a good sprinkling of salt and pepper. Bring slowly to the boil, cover the pan and reduce the heat, simmer gently for 1-2 hours or until thick. Stir during cooking, then pot and cover in the usual way.
Hot Tomato Chutney
Use 2 red chillies chopped up and 5ml (1 teasp) cayenne pepper to make a hot version of the above chutney.
I made mine hot and added a few green chillies. The recipe comes from this website: http://www.bbc.co.uk/wales/northeast/sites/food/pages/chutney.shtml with many thanks to the contributer.
Other news. I have today finished the unit on Light and Energy in my OU exploring science course. I had to do an experiment on light diffraction and managed to get this photo along the way:
Interestingly I didn't see the leftmost line with my naked eye - apparently our ability to see the violet decreases with age! Hmmm!