Web20 aug. 2010 · Stir until the mixture boils, then reduce the heat to low and simmer for 45 minutes to an hour, until the chutney is thick. Stir often to prevent sticking, especially as the chutney thickens. Spoon into hot, … Web1 aug. 2016 · Cook the tomato pieces in a pan over a low heat for 10 to 12 minutes to get rid of the moisture. Once cooked, transfer the tomatoes to a bowl and keep to one side. …
Tomato chutney recipes - BBC Food
WebTomato chutney Makes 4-5 jars Takes 20 minutes to make, 1 hour 15 minutes to cook Ingredients: 1.5kg red, green or semi-ripe tomatoes (or a mixture) 400g shallots 3 tart … Web22 aug. 2024 · to cups Method Heat the oil in a large saucepan and fry the onions over a low heat for 10 mins until softened but not browned. Stir in 3tbsp sugar, increase the heat and cook for 3-4 mins until the onions are browned and caramelised. Add the garlic and cook for 1 min. Add the remaining sugar with the vinegar, mustard and salt. margit locher
How to make tomato preserves - delicious. magazine
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