Homemade Tomato Chutney Recipe

Originating in India, this method of preserving food was subsequently adopted by the Romans and British thanks to their encounters and contacts with the Indian subcontinent

Over the years, I have made lots of jams and marmalades but never made much chutney. Since lockdown, I have been making preserves to raise money for a local charity and started with the jam and marmalade but a couple of the people asked me if I could make some chutney so I started making some. It is pretty easy to make if you want to give this a go.

Ingredients

1 large red onion chopped
750 g tomatoes chopped
2 small eating apples cored and chopped (skin left on)
4 cloves garlic chopped
125 g light muscovado sugar
1 tsp ground ginger
½ tsp ground allspice
¼ tsp ground cloves
250 ml cider vinegar

Instructions

1. Put 750g chopped tomatoes, 1 chopped red onion, 2 chopped eating apples, 4 chopped garlic cloves in a large heavy-based pan with 125g light muscovado sugar.
2. Add 1 tsp ground ginger, ½ tsp ground allspice and ¼ tsp ground cloves and stir in 250ml cider viengar.
3. Heat gently stirring until the sugar has dissolved.  Bring to a gentle boil (just a  little more than simmering )and cook uncovered for about 1½ hours until the chutney has reduced and thickened. Stir occasionally to begin with and then more frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
4. When the chutney is ready, you will be able to draw a spoon through the mixture and it will leave a trail that does not immediately fill up with vinegar. Spoon into warm sterilised jars.
5. Once the jars are cold, place in the fridge for about 3 weeks before eating for the flavour to mature.

 
Notes
Store in a cool dark place. The chutney should keep unopened for up to 6 months.  Once opened consume within 4 weeks.

Recipe By: Brigitte Kershaw

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