Tomato Chutney

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.

Tomato Chutney

Makes 2 Jars

Ingredients:

• 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

Method:

1. Tip all of the ingredients into a large saucepan and bring gently to the boil until all the sugar has dissolved.
2. Meanwhile, sterilise two jam jars with boiling water and set aside.
3. Bring the chutney to a brisk boil and cook until thick and “jammy”. This should take 20-25 minutes.
4. 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.