Ma Tully’s Tomato Chutney

A blast from the past.  Louise Tully & I were friends during high school (and beyond) and our families had many other layers of connection through the years.  Eventually it was left to the parents to keep in contact with each other but then it happened…. a Mc Donalds Brekkie Roll (bacon, cheese, egg, rosti and chutney) brought back memories of eating cheese, snax crackers and Ma Tully’s Chutney for an after school snack.   Perhaps Mc Donalds got their recipe Ma Tully….  Once again the food and the flavours are vibrant reminders of the friends and family who prepared and or shared it.  I asked her for the recipe years ago, thinking it was a family secret,  and she confessed that her recipe was from the Edmonds Cookery Book.   Try as I might I have never made it taste the way it tasted in that Taradale Rd kitchen – but I do get it close.  

Edmonds Cook Book
  • 12 large tomatoes, peeled
  • 4 large onions
  • 25g salt
  • brown or white vinegar
  • 500g brown sugar
  • 3 chillies
  • 1 tablespoon vinegar
  • 1 tablespoon curry powder
  • 1 tablespoon mustard powder
  • 2 tablespoons flour


  1. Cut the tomato into four or more pieces. Sprinkle with salt and leave overnight.
  2. Next day, pour off the liquid and, put the tomato and onion mixture in to a preserving pan with sugar and chillies.
  3. Add enough vinegar to cover.  Bring to the boil. Simmer 1 1/2 hours.
  4. Mix flour, curry powder and mustard to a smooth paste with a little cold vinegar. Add to mixture and boil five minutes.
  5. Put into sterilised jars and seal tightly.

Get out the cheese (Colby is just fine), a full pack of Snax Crackers, a jar of chutney and enjoy with a friend……


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