Easy Tomato Chutney
Lots of ripe tomatoes? This easy tomato chutney recipe is a brilliant one-pot throw it all in kinda recipe. So if you're a novice chutney-maker or (like me) can't be bothered standing there for hours chopping and stirring, this is the perfect recipe to use up ripe tomatoes.
I love making chutney. Perhaps it's because I hate to see lovely fresh food go to waste and chutney is a great way to preserve under or over-ripe vegetables. As a family, we often share our makes and bakes so a jar of chutney makes a great gift. Hey, if a jar of chutney is good enough for the Duchess of Cambridge to give the Queen, who am I to argue?
First a disclaimer ... your house could smell like a pickle factory for a day or so after making.
But, it's so worth it. Especially when you've got a piece of cheese on toast that needs cheering up or a burger that's begging for a bit of zing.
Makes: around 3 jars
Prep Time: around 15 minutes
Cooking Time: around 1.5 hours
1kg ripe tomatoes (any variety or size - I used cherry tomatoes as that what we had - lots of them)
2 red or white onions, peeled and chopped
2 cloves garlic, peeled and finely chopped
200ml red wine vinegar
175g soft light muscovado sugar
1 level teaspoon ground ginger
Make it boujie: You could add 2 red peppers (halved, deseeded), 1 red chilli (finely diced), 100g raisins or sultanas. Enhance the flavour further with some smoked paprika, ground allspice or black mustard seeds, as well as another teaspoon of ginger.
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 with a wax disc and seal immediately.
Store for at least a month before eating.
We'd love to hear how you go on with making this. And please do share your favourite recipes - we're always up for a challenge!