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Tomato and fruit chutney/sauce

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  • Tomato and fruit chutney/sauce

    The veggy garden is starting to show signs of heatstroke, so I picked the ripe tomatoes and nectarines and made what was to be a tomato and fruit chutney but ended up more like a sauce.
    Ingredients include 6kg tomatoes (Roma), 1kg nectarines, 1kg apricots, 1kg plums, 1kg apples, 3 large peppers, 1kg onions, 1 whole garlic,1 zucchini, 2kg sugar, 2tbl spoon salt and a few selected spices.
    I made a sauce and chutney 2 years ago and they are a winner for the pizza bases over all the bought ones that we have for use, so thought I might add to the selection. Tasted tested with a couple of visitors and "spot on, nothing needed to be added" was the overall outcome.
    Well, now I need to put it to the test at the next pizza bake fest.

    Neill

    PS The plate has a large spoon for taste testing. The stockpot is the biggest available as I have 4 different sizes
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    Last edited by nissanneill; 02-06-2011, 04:59 AM.
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neillís Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neillís kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

  • #2
    Re: Tomato and fruit chutney/sauce

    Hi Neill,

    That certainly looks nice and sounds very rich with ingredients, have you had a chance to try it on pizza yet ?? I must be more of a adventurist with my paste. to date I've pretty much doctored up the standard can tomatoes adding a pinch of this and that.
    My garden also is alive with all sorts of vegies atm too, so nows as good as time as any. (you freeze you paste in batch's I'm guessing?).

    Regards.
    Brett.

    Comment


    • #3
      Re: Tomato and fruit chutney/sauce

      Hi Brett,
      you freeze you paste in batch's I'm guessing?
      No I don't, heat up and sterilise screw capped lidded jars, pour in the sauce and seal. As it cools, it produces a vacuum and lasts for many years on the pantry shelf. You hear the tops popping as they cool.
      Send me a private email and I will send you a jar to try.
      s to trying it out on pizza bases, I haven't lit the oven for a month but always use home made sauce and tomato chutney on all my bases. My guests also prefer it to the bought pizza sauces (except my greatest critic, the other half)!.

      Cheers.

      Neill
      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know


      Neillís Pompeiii #1
      http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
      Neillís kitchen underway
      http://www.fornobravo.com/forum/f35/...rway-4591.html

      Comment


      • #4
        Re: Tomato and fruit chutney/sauce

        Hi Neill,
        Thank you very much for the nice sample, I've only had a chance to crack the lid a dip a tea spoon in to taste test atm. just so busy setting up my children... all 3 are at uni this year so been doing a few trips to Melbourne to move them all in to each of their new homes.
        Anyway cant wait to fire up the WFO and crank out some pizza with that sauce on it, tastes really nice... gonna have to rethink firing now thats its just me and the better half at home, will let you know when I do.

        Thanks again Brett.. gonna have to take back some of what I've been saying about folks from S.A.

        Comment


        • #5
          Re: Tomato and fruit chutney/sauce

          That's no excuse for not using the oven, cook up a batch of pizzas, freeze those extras for quick easy lunches or snacks, then do a batch of bread/rolls or better still spicy Easter buns and top it off with a roast!
          Only use he sauce though on the pizza bases!

          Neill
          Prevention is better than cure, - do it right the first time!

          The more I learn, the more I realise how little I know


          Neillís Pompeiii #1
          http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
          Neillís kitchen underway
          http://www.fornobravo.com/forum/f35/...rway-4591.html

          Comment

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