Tomato chutney

September 27, 2019

Tomato chutney

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tomato chutney

I am always happy to while away a few hours in the kitchen making chutneys and preserves. This year the no dig vegetable garden here at De Tout Coeur Limousin has produced many kilogrammes of cherry tomatoes. Sweet, juicy and delicious fresh from the vine in salads, they are also a welcome addition to a jar or 7 of home made chutney. A tasty reminder of warmer summer days when the autumn turns to winter.

This tomato chutney is based on my mum's recipe for an Indian tomato chutney from her days on an Indian vegetarian cookery course back in the 1980's. It has been a favourite since then, and the taste of it takes me right back to the first time I tried it as much smaller person.

We love to eat this tomato chutney alongside curries and rice, with cheese on toast or to brighten up any dish that could do with a sweet, tomato-y zing. Bon appetit!

Tomato chutney

Recipe by Ema at De Tout Coeur Limousin

Makes about 5 x 450g jars

Ingredients:

1700g tomatoes
350g onion
160g pitted dates/sultanas
40g fresh ginger
40g garlic
350g apple cider vinegar
200g dark brown sugar
2 tsps salt
fresh chillies/chilli powder to taste (optional)

Method:

Add all the ingredients (except the sugar) to a blender/food processor and mix to a rough paste. You will probably need to do this in batches.

Add the blended ingredients to a large preserving pan with the sugar. Heat gently to melt the sugar, stirring frequently.

Bring to the boil then simmer for about an hour, or until a wooden spoon drawn through the base of the pan leaves a trail.

Pour carefully into clean, dry and sterilized jars and seal.

Store in a cool, dark place and once opened store in the fridge.

Hints and Tips

Chilli can be added if you would like a spicier chutney - just add fresh chilli or powder to taste.

Roughly/finely chop the ingredients if you would prefer a chunkier chutney.

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