Tomato and onion chutney

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There is just something great about homemade chutney. This recipe is easy to make and I know it will be a go to recipe for you moving forward. This chutney goes great with burgers and most meals. Why not give it a go.

INGREDIENTS:

1.5 kg tomatoes
500 g onions
2 tablespoons salt
2 cups brown vinegar
2 tablespoon curry powder
2 tablespoon mustard powder
1 teaspoon pepper
2 tablespoons chili flakes
1 green capsicum diced
2 cups sugar
8 – 10 weet-bix

METHOD:

Cut tomatoes and onions into thin slices, sprinkle in a large pan with the salt and leave for at least 12 hours, or overnight.
Add the vinegar and boil for 5 minutes. Add curry, mustard, pepper, and chili flakes to the pan. Boil for 45 minutes
Add the sugar and boil for another 45 minutes.
I like to try and remove the tomato skins from the chutney as it cooks. This is an optional step.
To help thicken, crunch weet-bix into the mixture till you get your desired thickness.
Bottle and seal Chutney while hot.
Store in a cool, dark place. Refrigerate once opened.
Keeps for 12 months