Dilemma. What do I do with lots of ripe tomatoes? There are only so many tomato, cheese and tomato, ham and tomato, etc sandwiches a girl can eat before tomatoes become very boring. Solution? A recipe for red tomato chutney.
I've never made chutney before today, but I have to say I'm very pleased with the results. I now have two recycled bolognese sauce jars full of chutney.
|Homemade red tomato chutney|
1kg of tomatoes, skinned
500g apple; peeled, cored and cut into chunks
2 red onions, chopped
4 cloves of garlic, peeled and chopped
a shake of dried parsley
a shake of dried mixed herbs
1 tsp chili flakes
1 tsp mustard seeds, dry roasted
8 fl oz water
3/4 pt of malt vinegar
1lb Demerara sugar
Put tomatoes, apple, onions, garlic and water into a lidded pan and simmer until the tomatoes have pulped down. This took about half an hour. You can either throw your spices right in, which I did, or put them in a little muslin bag and tie this to the pan handle. If you do the latter, remove the bag before you put in your vinegar and sugar.
Add the vinegar and sugar, and simmer without a lid until you have a nice chutney consistency. It's ready to bottle when you can clearly see the base of the pan when you drag your wooden spoon across it. Depending on how deep your mixture is, this glimpse might only last a nano-second! Turn off heat, allow to cool a little, and bottle.
Once bottled and cooled, put your jars of chutney away to mature for at least a few weeks. Chutney, like wine, is one of those things that tends to improve with age.
Money spent = £0 as I already had all the ingredients.
Until next time. x