Louise Johncox

Tomato Chutney

Preparation info
  • Makes

    6-7 x 225

    g jars
    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

Dad grew his own tomatoes at home, but he didn’t generate enough for chutney. Mum made tomato chutney for the shop and as gifts. She always sourced tomatoes from local markets and farms - years before shopping locally became a trendy issue.

Ingredients

  • 3.175 kg ripe tomatoes, skinned and chopped
  • 225 g onions, finely chopped
  • 275

Method

Place tomatoes and onions in a large pan and cook gently for about half an hour until the mixture has reduced by roughly one-third. Add half the vinegar, the spices and the salt and reduce again by one-third for about half an hour. Add the sugar to the mixture, stir well and add the remaining vinegar. Cook gently for a further half an hour to reduce again, until the mixture has a fairly thick c