End-of-Season Tomato Chutney

Name: End-of-Season Tomato Chutney
Yield: Makes 2 x 350 ml jars
Cuisine: British
Ingredients: 1 tsp red pepper flakes or a dried Kashmiri chilli; 1 tsp red pepper flakes or a dried Kashmiri chilli; 2 curry leaves, fresh if you have them; 2 curry leaves, fresh if you have them; 1 tsp nigella seeds; 1 tsp cumin seeds; 2 garlic cloves, finely chopped; 1 small onion, finely diced; 1 tbsp vegetable oil; 1 tsp mustard seeds; 1 tbsp tomato purée; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tbsp maple syrup; 50 g sugar; 100 ml vinegar plus more if needed; 500 g tomatoes, roughly chopped; 1 crisp apple, peeled and diced

Preparation info

Makes
2 x 350 ml
jars

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

I wouldn’t make a chutney if the tomatoes were still good, but at the end of the season, when you’ve got a mix of over-ripe split ones and others that haven’t fully ripened, this is the perfect thing to do with them. If your tomatoes are on the vine, put the vine in as well when the chutney cooks, then remove before you bottle it.

Ingredients

1 tbsp vegetable oil
1 tbsp tomato purée
1 tsp

Europe
United Kingdom
Preserve
Gluten-free
London
Vegan

Method

Heat the vegetable oil in a pot, then add in the tomato purée and let it brown a little. Add the mustard seeds, red pepper flakes or chilli, curry leaves, cumin seeds and nigella seeds and cook, stirring, until you can smell them. Add the onion and garlic and cook for 5 minutes until soft but not at all coloured. Add the diced apple and cook for a minute, then put in the tomatoes, vinegar and s