|Beautiful Ripe Tomatoes|
Well, that has now changed!
Having never made one before, I searched my many cook books and the internet and found numerous recipes. Some with spice, some without. Some with apple and raisins, others without. And some made with red wine vinegar and others with a distilled vinegar. So there's quite a variation of this simple preserve. I liked the sound of this 'Easy Tomato Chutney' recipe from Woman's Weekly, though I have adjusted it slightly to suit our tastes.
|Tomato Chutney Ingredients|
|Lovely Ripe Tomatoes|
So, yes, you do need to make this a few weeks ahead of when it's required. But it's definitely worth it. I'll certainly be making it again. It's a great way of preserving a glut of tomatoes, and if you like you can read my 'all things' tomato here. It would make a great gift presented in a small kilner jar adorned with a pretty ribbon. Or you could go down the traditional route and store it in a jam jar with a gingham cloth lid, I found these sets at Waitrose on line . Very pretty.
|Tomato Chutney with Wenslydale Cheese and Crackers (it tastes better than it looks, trust me!)|
Tomato Chutney Yum
Volume: approx. 420g
Cost: £4.87 (largely due to the quantity of tomatoes required)
Difficulty: Very Easy
Adapted from: Woman's Weekly
You will need
500g tomatoes, chopped into equal sizes (we used a variety; beef, piccolo, and yellow and red cherry tomatoes)
1 onion, chopped
2 small / 1 large eating apple, chopped (skin left on)
2 tsp garlic puree OR 1 or 2 cloves of garlic, crushed
90g soft light brown muscovado sugar
1/2 tsp ground ginger
pinch of ground cloves
1/2 tsp allspice
150ml distilled malt vinegar
jam jar(s) / kilner jar(s)
jam making seals (wax discs and cellophane)
How to make it
1. In hot soapy water thoroughly clean your jam jars / kilner jars, or you could place them in a dishwasher for a hot wash. Place on a tray (for ease of moving them) in a warm oven set at 140c / 120c fan / gas 1 to dry completely. If you're using kilner jars, boil the rubber seal as dry heat can damage them.
2. Put all of the ingredients into a heavy based pan and give it a good mix.
3. Slowly bring to the boil to dissolve the sugar. Reduce the temperature to simmering point. Simmer for one and a half hours, stirring regularly, until the chutney is thick and jam like. After about an hour of cooking the tomatoes will have shed their skins. You may want to remove them by carefully fishing them out. Allow the chutney to finish cooking.
4. Decant the relish into the sterilised jars and place a wax disc on top of the chutney (waxside down). Then place a slightly moistened cellophane cover over the jar secured with an elastic band. Label the jars with the date made.
5. Once the jars are cold, place in the fridge for about 3 weeks before eating. Consume within 3 months.