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Spiced tomato chutney

Spiced Tomato Chutney

Prep

20 MINS

Bake

1hr 30mins

Serves

1 to 1.5 kg

Difficulty

Easy
Spiced tomato chutney

About

Deliciously fruity, spicy chutney will really liven up cold meats, pies and cheese.

made using

Unrefined Demerara

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Instructions
Ingredients
Reviews

Spiced Tomato Chutney Recipe

Step 1

Place the tomatoes, apples, onions, garlic, raisins, Tate & Lyle Demerara Sugar, vinegar and spices in a large pan. Bring to the boil, stirring occasionally until the cane sugar dissolves then simmer gently for 1½-2 hours until softened and thickened and most of the liquid has evaporated.

TOP TIP

If preferred, the tomatoes can be skinned.

Remove from the heat, allow to stand for 5 minutes then stir gently and transfer to hot, sterilised jars. Seal, label and then store in a cool, dark, dry place. Leave to mature for 2-3 months.

Ingredients – 11 items

Serving

1

Tomatoes

1.5 kg
Apples

Bramley cooking apples

500 g

Red wine

300 ml
Fairtrade Unrefined Demerara

Tate & Lyle Fairtrade Demerara Sugar

225 g
Raisins

Raisins

100 g
Red-onion

Onion

peeled and chopped roughly

1
Garlic

Garlic clove

8
Ginger-Ground

Ground ginger

1 tspn
Nutmeg

Nutmeg

freshly grated

1 tsp

Ground coriander

1 tsp

Cumin

2 tsp

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

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