I always love it when I have to get my chutneys, relishes & preserves cookbook out as it means that the harvest is starting to look good and I have sufficient surplus to create some of my favourite side dishes. The first up this year are the tomatoes, this is the largest planting of tomatoes I have ever taken on (46 plants of differing varieties) and the first crop was somewhat overwhelming at 2.5Kg.
Whilst sorting the tomatoes, I found that about 500g had splits or were soft so needed to be used first and in what better way than a chutney. I have several recipes passed down from my Mother but decided to experiment this year and try and produce a mild sweet chilli tomato chutney.
Prep Time: 30 Minutes
Cooking Time: 45-60 minutes minutes
Serves: 2 Jars
Ingredients:
- 500g mixed colour tomatoes – roughly diced
- 250g red onions – thinly sliced
- 1 meduim apple peeled, cored and diced
- 2 garlic – finely chopped
- thumb of ginger – finely chopped
- 1 tsp chilli flakes
- 75ml red wine vinegar
- 150g brown sugar
Instructions:
- Add all of the ingredients and give a good stir to well mix.
- Over a medium/high heat, bring to boil then reduce to a simmer.
- Cook out for 45-60 minutes or until moisture of the liquid has gone and the chutney has a jammy texture.
- Decant to sterilized jars and allow to cool before capping. will store up to 4 months.
- Refrigerate once opened.
This is a very quick and simple chutney and allows for experimentation. I have tried mine in a sandwich with cheese or ham (or both), on a plate with cheese and cold meats, and with sausage and chips.
Doddy's Allotment 