What are your favourite chutney recipes?

I make this Christmas Chutney every year. Friends and family love it.

Ingredients

900g tomatoes

3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb)

700g onions , peeled and fairly finely chopped, by hand or in a food processor

4 fat cloves garlic , crushed

350g granulated sugar

300ml/½pint white wine vinegar or distilled malt vinegar

1 tbsp salt

1 tbsp coriander seeds, crushed

1 tbsp paprika

2 tsp cayenne pepper

Method

Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.

Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.

Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.

Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.

This is one of my favorite recipes Tomato-Rhubarb Chutney this can be used with grilled beef or chicken, spread it on a cold pork sandwich or I have put is on top of Brie cheese and serve with crackers.

Ingredients: 3 medium tomatoes, cored, seeded, and chopped ( about 1 1/2 cups), 1/3 cup chopped onion, 1/3 cup coarsely chopped red sweet pepper, 1/3 cup dried cherries, cranberries, or raisins, 1/3 cup white vinegar, 1/4 cup each of granulated and brown sugar, packed, 1/4 cup water, 1 Tbsp. lime or lemon juice ( i've tried both and i don't have a preference) 1 tsp. grated fresh ginger or 1/4 tsp. ground ginger, 1/4 tsp. salt, 1 cup fresh rhubarb cut into 1/2 inch pieces or 1 cup frozen cut rhubarb, thaw and drain. In a saucepan combine tomatoes, onion, sweet pepper, dried cherries(or the dried fruit you like) vinegar, sugars, water, lime or lemon juice, garlic, ginger, and salt. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionally. Stir in rhubarb. Cover and simmer for 10 minutes. Uncover. Simmer about 5 minutes more for fresh rhubarb ( 15 minutes more for frozen rhubarb) or until thickened. Cool. To store this, cover and refrigerate up to 1 week or you can freeze in freezer jelly jars up to at least 3 months or even more. This recipe makes about 23/4 cups. I hope you like this, I love it and my guests have loved it too.

Pear and Tomato Chutney

1 lb. chopped pears

1 lb. chopped tomatoes

1 chopped green pepper

1 chopped onion

⅛ teaspoon cayenne pepper

1 small can pimento, chopped

½ teaspoon mustard

½ teaspoon ginger

1 teaspoon salt

½ cup vinegar

1 cup sugar

Mix all ingredients, except pimento. Boil slowly for 1 hour, stirring occasionally. Add pimento and boil 5 minutes longer. Pack into sterilized jars and seal at once.

My own home made Mango Chutney but, I am sorry, I will NEVER give out the recipe..