There is something really satisfying about growing your own tomatoes and then making chutney at the end of the season. This recipe uses both red and green tomatoes so you don’t have to wait for them to ripen. You can also use any surplus vegetables available, I substituted cucumbers for the marrow and omitted the raisins as daughter number 2 doesn’t like them! It’s so easy to prepare and makes a great Christmas present, making it now gives it time to mature a little.
Makes : 2 kg tomato chutney
- 675g (1 1/2 lb) red tomatoes, skinned and chopped
- 225g (1/2 lb) green tomatoes, skinned and chopped
- 3 small peppers, chopped
- 225g (1/2 lb) marrow, diced
- 1 large onion, sliced
- 225g (1/2 lb) raisins
- 1 tablespoon pickling spice, crushed and tied in muslin
- 1 tablespoon ground tumeric
- 1/2 tablespoon salt
- 340g (12 oz) brown sugar
- 3 cloves garlic, minced
- 150ml (1/4 pt) vinegar
Prep:10min › Cook:2hr › Ready in:2hr10min
- Combine all of the ingredients in a large saucepan and bring to the boil. Reduce the heat to low and simmer for up to 2 hours until the liquid has reduced and the chutney has thickened.
- While the chutney is still hot, spoon into sterilised jars with vinegar-proof lids. Store in a cool place until needed.
To skin tomatoes quickly and easily, cover the whole fresh tomato in boiling water and leave for about a minute until the skin wrinkles and splits. Remove from the water and once cooled the skins should peel away easily.
Kilner jars are available to purchase on the Amazon website.