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Slow Cooker Tomato Relish ( Chutney )
Ingredients:
1.5kg (approx) tomatoes from my garden dived
2 large brown onions diced
2 jalapenos from my garden finely chopped
500mL Brown vinegar
1 green apple peeled, cored and grated
1.5 cups sugar
1tbs curry powder
1/2tbs ground mustard seeds
1tbs salt
1/2tbs black pepper
Cornflour and extra vinegar to thicken at the end.
Directions:
As it got to 5hrs I started taste testing. Added an extra 1 cup of sugar and then added a tin of diced tomatoes as was quite sweet but also a very vinegary tang after. This mellowed it out. Attempted to thicken with cornflour slurry initially made on vinegar and then on water. However a cup of cornflour was only sufficient when combined with having the lid off for an hour.
I have 1.5L in jars and another 1L of relish in a plastic container as I need more jars (whoops). Taste is very nice now though.
Place all ingredients into slow cooker and cook on high for 6hrs.
Make a cornflour and vinegar slurry and mix through. Leave till thickened.
Put into sterilised jars and seal – label and date them.
By Alice Smorthit
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