Sunday, 7 December 2008

Chutney and the Light Fantastic!

Last month I made some Red Tomato Chutney which now that it is ready to eat is being very well received. I was in the supermarket one evening and they were selling organic and on the vine tomatoes for between 6p and 12p as they were going out of date! Needless to say I bought loads - in fact I made double this recipe! Here's the recipe:

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: 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!

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