Tomato & Smoked Paprika Chutney
Ingredients
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Schwartz Sea Salt to season
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1 tablespoons olive oil
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325 gram (11 ounce) shallots
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1 garlic clove, crushed
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1 kilogram (2.2 pound) tomatoes, peeled and chopped
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450 gram (1 pound) cooking apples, peeled cored and chopped
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325 gram (11 ounce) light brown sugar
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300 millilitre (½ pint) cider vinegar
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200 gram (7 ounce) raisins
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2 teaspoon Smoked Paprika
Key Products
Instructions
- 1 Heat the olive oil in a large pan and gently fry the shallots and garlic until softened.
- 2 Add all the remaining ingredients to the pan then bring to the boil for around 45 minutes until the mixture has thickened and the fruit is tender.
- 3 Allow to cool then store in sterilised jars.