Preparation time
50min
Total time
2h 20min
Portion
4
portion(s)
Level
easy
Ingredients
Variation Tomato Chutney (similar to Beerenberg's)
- 200 grams red onion, to be browned in TM6
- 250 grams granny smith apples, washed, cored & cut into quarters
- 1000 grams vine ripened tomatoes, to be oven roasted
- 1 red capsicum, to be oven roasted
- 100 grams sugar raw
- 50 grams brown sugar
- 200 gram apple cider vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 2 whole cloves
- 100 grams sultanas
- 2 teaspoons sea salt, I use Maldon's sea salt
- 1/2 teaspoon ground allspice
Accessories you need
-
Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 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.
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
Tip
Makes approx. 4 x 300g jars
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Sounds lovely - one question: Why are we reserving the tomato skins? I can't see where they're reused.