Outback tomato chutney

Celebrate the best of Australian produce with this homegrown tomato chutney.

Combine ingredients and 1 teaspoon salt in a large pan and bring to the boil, stirring. Reduce heat to very low and simmer, stirring occasionally, for 1 1/2 hours until mixture thickens. Be careful it doesn't catch towards the end of cooking time. Spoon into hot sterilised jars and seal.

Source

1.5kg tomatoes, blanched, peeled, seeds removed, roughly chopped

2 red capsicums, roasted, peeled, sliced

3 onions, sliced

2 tbsp Australian Bush Spices Orange Bush Curry or yellow mustard seeds

1 1/2 cups white vinegar

2 cups white sugar

Mixing Bowl Set

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