Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

This is one of the recipes you will learn, cook and take home in my Summer preserving cooking class

landscape sbtfcutney

 

When I plant tomatoes each year, I plant a wide variety (I'm talking about 30 different varieties here). Amongst that, there is always some black ones - Black Russian, Black Brandywine, Black Prince or Black Cherry. I sometimes also include purple varieties like the Purple Russian.

You can buy black tomatoes in some greengrocers and maybe some of the large supermarket chains, but they will be much more expensive than the more common red variaties so I'd reccommend visiting me on a Sunday for some green thumb tips. The black tomatoes create a slightly runnier, darker chutney than you maybe used to but they have a very unique set of flavors and taste a bit like red wine, and with this chutney it's all about flavor, not texture.

You can use a heavy based saucepan for this recipe. If you have a preserving pan, it would be a good idea to use it.

 ingredients

Ingredients

  • 1 kg black tomatoes, peeled and chopped
  • 250 grams brown onion, finely diced
  • 250 grams cooking apples (use a sweet one like a Pink Lady - not Granny Smith), peeled, cored and diced
  • 190 grams sultanas
  • 190 grams currents
  • 1 pinch of cayenne
  • 1 litre vinegar
  • 675 grams sugar (you can use raw sugar for a richer chutney)

Method

  1. Put all ingredients except the sugar in a preserving pan.

    add vinegar to ingredients in pot
  2. Heat the mixture, stirring until boiling.
  3. Cook until mixture thickens. It should take about 1½ hours.

    add sugar again
  4. Add sugar and stir until boiling again.
  5. Cook again for another 1½ hours, stirring frequently, until mixture does not separate.

    finished Black tomato chutney again
  6. Bottle and seal in hot sterilised jars.

    bottled chutney

Makes 7 x 250ml jars.

Enjoy!

Jaci

 

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