Tomato Chutney

Method

It is very easy to vary a basic chutney recipe and this means you can use more unusual combinations of different fruit and vegetables, as well as gluts from your own garden.

To make about 1 kg (2 lb) tomato chutney you will need 2 tablespoons mustard seeds, 1 tablespoon whole allspice, 1.5 kg (3 lb) skinned and quartered tomatoes, 500 g (1 lb) finely chopped onions, 1 teaspoon cayenne pepper, 250 g (8 oz) sultanas, 250 g (8 oz) granulated sugar, 2 teaspoons salt and 450 ml (¾ pint) vinegar.

  1. Tie the mustard seeds and the allspice in a piece of muslin. Gather up the corners and tie the hag securely with a piece of string, then tie to the handle of the preserving pan. Add the tomatoes, onions and cayenne pepper to the pan.

  2. Simmer on a low heat for about 45 minutes, breaking down the tomatoes until they are reduced to a pulp. Add the remaining ingredients and continue simmering, stirring occasionally, for about 1½ hours, until the mixture is thick.

  3. Remove the muslin bag. Pour the hot chutney into clean, dry, preheated jars and cover immediately with airtight, vinegar-proof tops. Store in a cool, dry, dark place for 2—3 months to allow the flavours to mature before use.

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