I was given a whole lot of tomatoes not so long ago by Shillingford Organic. They had a glut that they needed to use or they would go to waste. I said I would happily take some off their hands as I had a few recipes I would like to try. This chutney being one. A lovely way of prolonging the flavours of summer to liven up dishes through the darker months. This recipe makes 3-4 jars.
Tomato Chutney
2016-09-15 13:24:41
Total Time
2 hr
Ingredients
- 1kg (2¼lb) ripe tomatoes of any variety or size
- 1 handful of sultanas
- 3 red onions, peeled and chopped
- 3 cloves garlic, peeled and crushed
- 200ml (7fl oz) red wine vinegar
- 175g (6oz) soft light muscovado sugar
- 1 level teaspoon ground ginger
- 1 pinch chilli flakes
- Sterilised jars and waxed discs
Instructions
- Put all the ingredients in a large, heavy-based pan. Bring to the boil slowly, stirring occasionally to help the sugar dissolve, then simmer for 1½ hours, or longer, stirring occasionally until it becomes thick and jam-like.
- Spoon into sterilised jars, cover and seal.
- Store for at least 1 month before eating. Eat within 3-4 months.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/
