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End-of-Season Tomato Chutney
- Makes
2 x 350 ml
jars - Difficulty
Easy
By Gillian Veal
Published 2024
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 1 tbsp 1 tsp
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
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