This year (as usual) we now have a glut of tomatoes. There are only so many one can chop up and freeze, or turn into tomato sauce or eat, so we’re aways looking out for other things to do with them.
This year (2020) our mix of colours is heavily biased to wards red tomatoes so sauces and such like are being made in abundance. This is a very simple, flavoursome red tomato chutney which we would recommend.
Ingredients (makes 1kg chutney)
1kg ripe tomatoes chopped (don’t skin them)
500g red onions
4 Garlic Cloves
1 Red Chilli
4cm ginger (or 2 heaped tsps chopped ginger)
125g soft brown sugar
150ml red wine vinegar
5/6 cardamom pods
1tsp paprika
The combination of Ginger and Chilli adds a bit of heat so you can adjust it to suit your taste.
Method
Tip everything into a large pan and bring it to a gentle boil;
Turn it down and simmer for about an hour. Go away but revisit it every 15 minutes or so to give it a stir.
Turn up the heat so it comes to a gentle boil to boil off most of the liquid and the mixture darkens and thickens a bit like a jam.
Put it into heated sterilised jars and leave it to cool before putting on the lids.
Most of the tomatoes we used for this were Sandpoint.
This will keep for a few weeks (longer if you put it into the fridge) because there’s not a lot of sugar and the vinegar is not acting as a preservative, don’t expect it to last as long as other chutneys. (Not that it matters as you’ll soon eat it).
