Chutney

Chilli and Tomato Chutney

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Chilli and Tomato Chutney

We cleared the tomatoes out of the greenhouse and they needed using up. I had a mixture of ripe and green tomatoes. This Chilli and Tomato Chutney makes perfect use of them.

green and red tomatoes

I like to cook the onion in a little olive oil first to soften and sweeten it, but you can miss this step out if you prefer and just pop everything in a saucepan and simmer until thick.

Ingredients

I tbsp olive oil (optional, only needed if you want to sauté the onion first)
1 onion, chopped into small dice
4 garlic cloves
half teaspoon of salt
4 chillis (deseeded)
5cm fresh ginger (root)
1 star anise
1tsp black mustard seeds
1 tsp coriander seeds
500g tomatoes (more or less, don’t worry if you have a few more or a few less than this)
250g sugar (you can use soft brown for a darker colour and stronger taste or granulated white)
150ml vinegar (you can use whichever variety you have in the cupboard, I used distilled white vinegar)

Method

If you would like to soften the onion, add the oil to a large pan over a medium heat and sauté the chopped onion until soft, translucent and beginning to colour.

Chop the garlic, chillis, ginger and tomatoes finely. I whizzed them in the food processor using the metal blade.

When the onion is ready add the star anise, coriander seeds and mustard seeds and fry for another minute then add the chopped garlic, ginger, chillis and tomatoes. Stir in the sugar and the vinegar and bring to a boil. As soon as it boils, lower the heat and simmer until it has reduced to a thick consistency which very little extra liquid. This took 40 minutes for me, it may take less or longer for you.

Sterilise some jars. This amount filled two jars for me. Once the chutney has thickened take it off the heat and leave it to cool for about twenty minutes before carefully spooning the mixture into clean jars and sealing.

The chutney is good to eat straightaway but the vinegariness will soften if it is allowed to sit for a week before eating.

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Green tomato and marrow chutney

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Green Tomato and Marrow Chutney

I am sure that I normally make my chutney earlier than this, but this autumn has been so unseasonably mild that my tomatoes have just continued to give. A week or so ago I knew that it was finally time to pick the last of the tomatoes.

Last of the season's tomatoes

The tomatoes have done well this year, we have had a good harvest. I couldn’t say the same for our sweetcorn or our cabbage or our borlotti beans. But every year is different and that is part of the joy of vegetable growing. These beauties were destined for chutney, along with a marrow and some bramleys.

I made a very similar chutney last year and was very pleased with the result. This year’s seems promising. Of course, it is too early to tell what its real flavour might be once it has sat in the cupboard for a month or two and matured. At the moment it has too much vinegary  astringency to be sure. But underneath its immaturity I can sense its sweetness and the potential for a lovely chutney.

Chutney takes much longer to cook than you first imagine it might. Patience and a gentle simmer is needed and it is only ready when the vinegar has all but disappeared and in its place a thick sludge remains. It will take about three or four hours and your house will smell vinegary, spicy and fruity. I like it, the girls don’t. The Aga makes life easy because you just bring the pan to a simmer and then place it in the simmering oven for a few hours. A slow cooker might work, but I have never tried it so can’t say for sure.

Chutney cooking
The chutney nearly there and ready for potting

You can add whatever fruit and veg you have to this chutney as long as you remember that you need 1 part vinegar to three part fruit/veg. Then sugar in a similar amount, perhaps slightly less. You can use whichever spices are your favourite or you have in the cupboard, just make sure you tie them in a cloth that has been scalded in a pan of boiling water for a few minutes. That way you don’t experience an unpleasant bite into a whole spice when enjoying your chutney. I add walnuts to my chutney because I love the slight bite they retain, but feel free to not include them.

Here is what I have in mine this year.

1kg marrow
1.5kg tomatoes
400g bramley apple
350g onion
3 cloves garlic
150g sultanas
100g walnuts
15g salt
600ml vinegar (I used a mix of distilled and cider as that is what I had in the cupboard)
500g soft brown sugar
Spices to tie in a cloth bag:
1 chilli, left whole or cut in half depending how hot you want your chutney
1tsp mustard seed
4 cloves
5 cardamom seeds
1 tsp coriander seed
5 allspice berries
1 bayleaf
1 tsp cumin seed
1 tsp fresh ginger, sliced

Method

Chop all the fruit and vegetables to an even size. Slice the garlic. Place all of this in a large preserving pan. Add the sultanas and the walnuts. Tie the spices into a bag and place in the pan. Sprinkle the salt over. Add the sugar and pour the vinegar over everything. Place the pan on a medium heat and bring to a gentle simmer. Continue to simmer until the fruit and vegetables are tender and the vinegar has become a thick sauce.

Pour into warm sterilised jars. Seal and store for a few months before enjoying and bringing back memories of your summer.

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