Christmas Chutney
Ingredients
1kg tomatoes, any variety.
4 peppers a mix of red and green.
1 Aubergine
800g finely chopped shallot
2tbsp Brock & Morten garlic rapeseed oil
380g Granulated sugar
350ml Brock and Morten White balsamic vinegar
1 tbsp Salt
1 tbsp Crushed coriander seeds
1 tbsp Paprika
1 tbsp Cayenne Pepper
Method
Prick tomatoes and soak in boiling water. Then peal the skin from the tomato.
Chop up the tomatoes and aubergine and chop and de-seed the peppers. Add to a pan with the garlic oil and shallots and bring to the boil. Add a lid to the pan and then simmer for around 1 hour.
Add the rest of the ingredients into a pan and boil until the sugar has dissolved. Boil for a further 30 minutes until a chutney consistency has been achieved. Keep stiring at this point to avoid the chutney burning.
Add the chutney to sterilised jars and seal whilst warm. Allow to mature for a month before using or gifting.
This recipe was adapted from a great recipe by Good Food, by Mary Berry.
How do you use Brock & Morten Rapeseed Oil?
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