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Ingredients

1.5kg tomatoes, blanched, peeled, seeds removed, roughly chopped
2 red capsicums, roasted, peeled, sliced (or use 200g roast capsicum pieces)
3 onions, sliced
2 tablespoons Australian Bush Spices Orange Bush Curry or yellow mustard seeds
1 1/2 cups (375ml) white vinegar
2 cups (440g) white sugar

Method

Step 1 Combine ingredients and 1 teaspoon salt in a large pan and bring to the boil, stirring. Reduce heat to very low and simmer, stirring occasionally, for 1 1/2 hours until mixture thickens. Be careful it doesn't catch towards the end of cooking time. Spoon into hot sterilised jars and seal.

Outback tomato chutney

How to make Outback tomato chutney

Ingredients

Method