For the warmer parts of the UK the sunshine of June means only one thing – tomatoes. Grown on the famously sunny Isle of Wight, the tomatoes featured in this recipe for a quick and spicy tomato chutney provide an impressive depth of flavour and sweetness. The only way to deal with a glut of the fruit, tomato chutney will be there to satiate your appetite for preserves year round.
There are, of course, more complicated and time-consuming ways to prepare a tomato chutney. Personally? I prefer my chutney quick and hassle-free. Let’s not split too many hairs; it’s just as good. Simply bung it all in a pan and boil until “jammy”. Why do anything else?
Flavour-wise, things couldn’t be simpler either. A few dried chillies here and a bay leaf or two there make for a subtly spiced chutney, rightly dominated by the flavour of tomatoes. If you wanted to get really fancy, an apple and a handful of raisins wouldn’t go amiss, but added extras aren’t necessary.
Makes 2 Jars
- 750g piccolo tomatoes, or similar, halved
- 2 red onions, roughly sliced
- 100ml cider vinegar
- 200g brown sugar
- 4 whole dried chillies, slit
- 2 bay leaves
- a pinch of salt & pepper
- Tip all of the ingredients into a large saucepan and bring gently to the boil until all the sugar has dissolved.
- Meanwhile, sterilise two jam jars with boiling water and set aside.
- Bring the chutney to a brisk boil and cook until thick and “jammy”. This should take 20-25 minutes.
- When ready transfer the chutney to the sterilised jars and seal. Set aside to cool before chilling, the chutney will be ready to eat the following day.
Cost: Despite being top-quality, homegrown tomatoes, the fruit used in this recipe actually set us back under £2. If you shop around, it’s possible to buy even the finest ingredients at a reasonable price. Indeed, two pots of this delicious tomato chutney should set you back no more than £3.
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