Variation of Tomato Chutney (similar to Beerenberg's) For all TM's

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Recipe's preparation

This variation was created from the original but with a caramelised flavour in mind. So it has oven roasted tomatoes, capsicum and the onions are browned in a TM6

Remove stalks etc from tomatoes and capsicum. Cut capsicum in half and place on lined baking tray (you can drizzle with EVOO) along with tomatoes.
Bake for approx. 30 mins on 160 degrees celsius.

TM6 - Using Cookidoo Browned Onions (200g) with your red onions.
If TM5 or TM31, you can brown in a saucepan with EVOO or just add the onion fresh.
Remove skin from tomatoes and capsicum but keep tomato skin, cut capsicum in to 8 strips and set all aside

Place apple in "Closed lid" and chop for 5 secs, Speed 6.
Place tomatoes, capsicum and onions in "Closed lid" , chop for 5 secs, Speed 5.
Add all other ingredients, including mix for 3 secs, "Counter-clockwise operation" , Speed 4.
Remove MC and place either simmering basket or varoma dish on top to prevent splashes.
Cook for 60 minutes, 100 degrees, Reverse, Speed 1-2.
Now increase temperature to Varoma, and cook for another 20 minutes, Reverse, Speed 1-2.
Now prepare your 2-3 jars by washing and placing jars in oven for 15 mins at 140 degrees.

Test the consistency of the chutney by spooning a tablespoon of it onto a dish, then place it in the fridge for 5 minutes. If it's still too runny, keep cooking at Varoma for 5-10 minutes and check again.
When chutney is finished, carefully remove hot jars from oven and place on wooden chopping board. Fill jars with chutney and put cleaned and dried lids in place.
Allow to cool 30 mins on board and then refridgerate.
Use with 4 weeks of opening jar.