Red Tomato and Celery Chutney Print E-mail
Makes: about 2.5kg (6lb)
Preparation time: 45 minutes
Cooking time: 2-21/2 hours

This is a lovely chutney recipe that appeared in Home & Country a few years back. It uses celery, which is not often found in chutneys, but here it marries very well with the tomatoes, making it an ideal accompaniment to cheeses, especially a strong one called Lincolnshire Poacher - but as a Lincolnshire lass I would say that, wouldn't I?

450g (1lb) onions, peeled and finely chopped or processed
1 large or 2 small heads of celery, trimmed and finely chopped or processed
900ml (11/2 pints) malt vinegar
50g (2oz) pickling spice (tied in muslin)
1kg (21/4 lb) ripe tomatoes, peeled and chopped
450g (1lb) cooking apples, peeled, cored and finely chopped or processed
2 level tsp salt
good pinch of cayenne pepper
350g (12oz) light soft brown sugar
225g (8oz) sultanas or raisins, roughly chopped

Put the onions and celery with half the vinegar and the bag of spice into a large preserving pan. Bring to the boil and then simmer for about 30 minutes until almost tender.

Add the tomatoes and apple, and the remaining vinegar and ingredients. Bring slowly to the boil, stirring frequently and continue to cook slowly, uncovered, for 11/2-2 hours or until thick and there is no liquid left on the surface. Stir from time to time to prevent sticking.

Remove the muslin bag and spoon the chutney into cooled sterilised jars. Seal with a vinegar-proof top. Label and store for 2-3 weeks before use.
 
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