The tomato glut

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Slow Cooker Tomato Chut­ney Slow cook­ers are ideal for mak­ing small batches of chut­ney, there’s min­i­mal fuss and longer, slower, cook­ing ef­fec­tively ‘ma­tures’ the chut­ney so it’s ready to eat.

In­gre­di­ents 2 medium-large onions, diced 900g pre­pared toma­toes, diced 1 av­er­age- size cook­ing ap­ple, peeled, cored and diced 1 fat gar­lic clove, finely chopped 150g soft light brown sugar Small piece of gin­ger, grated 1½ tea­spoons chilli flakes 130ml cider vine­gar 2 tea­spoons white mus­tard seeds ¼ tea­spoon salt (op­tional)

Method You will need a 3 litre ca­pac­ity slow cooker Com­bine all in­gre­di­ents ex­cept salt in slow cooker pot. Set to high. Cook with lid off for 30 min­utes. Stir thor­oughly and re­place lid un­til ev­ery­thing is bub­bling. Once this is hap­pen­ing par­tially re­move lid: an­gle cross-ways on an oval cooker or wedge open with a wooden spoon on a round one. Con­tinue to cook for ap­prox­i­mately 6 hours stir­ring oc­ca­sion­ally. Check for sea­son­ing and add salt (if us­ing). Cook for a fur­ther 1-2 hours with lid off. Once a trail made by draw­ing a spoon across the chut­ney no longer fills with liq­uid, stop cook­ing and whiz briefly in a food pro­ces­sor or use a stick blender. Re­heat in a saucepan to boil­ing point and trans­fer to hot, ster­ilised jars. Re­frig­er­ate once opened.

Above: Slow Cooker Tomato Chut­ney Inset top: Quick Tomato Rel­ish Inset right: Skin­ning toma­toes

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