Friday, September 21, 2012
I have always wanted to make tomato chutney, but I have never had enough tomatoes. I only make preserves if there is an excess of something, otherwise we always try and eat everything fresh. But this summer there was an overload of tomatoes, they seemed to be coming from everywhere, and with them I have made lots of tomato chutney. This is the recipe I used.
1.5kg of tomatoes
1 yellow courgette
5 cloves of garlic
fresh coriander and some seeds
1tsp of salt and pepper
400g of sugar
500ml of white wine vinegar
Put the tomatoes in boiling water for one minute to loosen the peel. Then chop the peeled tomatoes, courgette and onions and put them with all the other ingredients in a big pot.
Bring the mixture to the boil and stir to dissolve the sugar. Turn the heat down and simmer for 1 to 1 1/2 hours. The chutney will need regular stirring towards the end to stop it from sticking to the bottom of the pan. The mixture should thicken to the right consistency, when it does it is ready to be ladled into sterilised jars.
It will need to sit for a month or so before eating so the flavours can mature.
This chutney goes very well with cheese on bread or with cold meat and it tastes very good with curry.
*Feel free to leave a comment if you have any questions about any of the recipes on this blog.