Formation of spreadable condiment

General procedure for the formation of a spreadable tomato and apple-based condiment

A towel-dried 5 l reaction vessel equipped with a manual overhead stirrer was charged with 350 g (12.3 oz, 1.02 mol) unrefined sucrose and heated to 150°C until it turns into a slurry.

Then, the following reagents were added: acetic acid (5 wt% in water, 300 ml, 10.1 fl oz, 5.00 mol), onions (200 g, 8 oz, grain size −2 φ), garlic (6 g, 0.2 oz, grain size −3 φ), ginger (10 g, 0.4 oz, grain size 0 φ), chilli (20 g, 0.8 oz, grain size −2 φ), sultanas (200 g, 8 oz), green tomatoes and apples (95:5 wt%, 1120 g, 39.5 oz, grain size −6 φ). Heat to 100°C for 1 h, with intermittent overhead stirring. The mixture turns dark brown and becomes more homogeneous during the course of the reaction.

Prepare receiving vessels by washing them with alkaline water and dry heating them for 15 min at 130°C. Add small portions of the reaction mixture to the receiving vessels and seal them firmly with a metal lid. The resulting condiment can be stored in dry conditions and under the exclusion of light for up to one year.

The actual recipe for this really tasty chutney can be found here. It also works with red tomatoes, but I had a bunch of yellow and green ones from my garden.

A guide to grain sizes can be found here.

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2 Comments Add yours

  1. Sofia says:

    Haha, maybe I should also make a post in which I turn a recipe into a physics and chemistry reaction!

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