Tomato and Chilli Chutney

Tomato and Chilli Chutney

This is one of my favourite chutneys of all time.  To be fair I haven’t made that many in my lifetime, however, my childhood was full of other peoples homemade pickles, jams and chutneys which were passed around the parents, so it is always with great pleasure and fondness that I have begun indulging in the task myself.

Back to the chutney.  The recipe is one of Delia’s and will be online, but for those of you who would rather just find out what it’s got in it, here is a short synopsis.

1.8kg tomatoes – chopped small

225g sundried tomatoes – soaked in just boiled hot water for 20 minutes, drained and chopped small

225g dark soft brown sugar

4 onion, 4 red chilli, 4 garlic cloves, 2 red peppers – chopped small

1 dessert spoonful of coriander seeds and mustard seeds warmed in a frying pan and coarsely pestle and mortared – although I don’t have one of those so use a bowl and the base of a rolling pin

1 dessertspoonful of salt

750ml cider vinegar

One of the many reasons I love this chutney is because it is so darn easy to make. You literally put everything in a pan and let it simmer for 3 – 3.5 hours. Stirring occasionally.  The only tension comes when it is just about ready.  It is at this point that you pull a wooden spoon along the top of the simmering chutney.  If the juices fill the small trough you have made with the spoon, it isn’t ready.  As soon as the juices stop filling in the trough, it is.

Simple as.

And because the season of good will is almost upon us, I have bought some beautiful Kilner Jars to put the chutney in.  All I have to do now is leave it for 6 – 8 weeks, and Bob’s your Uncle, job done.

I would say however, as a slight down side, it doesn’t ever make as much as I think it’s going to, so if you are considering making this glorious chutney to give as gifts to some very lucky people, it might be best making double the amount.  Unless you only have one friend, then it’s perfect.

Oh, and by the way, we eventually had the roasted figs with goat’s cheese. Absolutely delicious.  Just a small tip, don’t forget the rosemary, it makes all the difference in the world.


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