Tomato Chutney

Here's the tomato chutney recipe plus a couple of others i use most years for other things as well. The beetroot chutney is great on sandwiches for those who like beetroot but not the mess!
Joann

Tomato Chutney

8 lb skinned ripe tomatoes

2 lb onions mixed with 2 lb apples

3 tablespoons salt

2 lb sugar

2 pints vinegar

2 teaspoons mustard

2 teaspoons curry

2 dessertspoons mixed all spice

Cook until thickened (approx 1 hour.)

Rich Tomato & Bacon Risotto

Rich Tomato & Bacon Risotto

2 tbsp olive oil
1 onion, finely chopped
4 rashers bacon, diced
2 cups Arborio or other risotto rice
1 tsp crushed garlic
1 x 400g tin crushed tomatoes
1L Stock (beef, chicken or vegetable)
2 cups (500mL) water
½ cup grated parmesan
cracked black pepper

Heat the stock and water in a saucepan and allow to simmer gently.
Heat the olive oil in a large pot and saute the onion and bacon until soft. 
Add the risotto rice and garlic, stir for 1 minute.
Add the crushed tomatoes, then add the hot stock one cup at a time, stirring it in until absorbed and the rice is tender.
Take off the heat and stir in the parmesan cheese and cracked black pepper to taste.
Leonie