Our garden is absolutely overflowing with fresh tomatoes this month, it’s amazing. Using them up in time is quite a challenge however, last week I skinned and pulped a batch to put in the freezer (great replacement for the tinned variety), today I brewed a batch of tomato chutney – recipe courtesy of my 90 year old Nan…it is so good!
tomato chutney
approx 8 medium jars
24 medium ripe tomatoes roughly chopped
12 brown onions sliced
900g caster sugar
900ml white vinegar
1 Tbsp mustard seed crushed
1 Tbsp curry powder
1 Tbsp salt (I used fine ground sea salt)
6 Tbsp flour mixed with 12 Tbsp water – to thicken
Put all ingredients (except the flour mix) into a large stockpot and simmer together for one hour
After the hour stir in the flour and water to thicken while stirring, simmer for a further 10 minutes, should you need to add a little more thickener do so now
Pour hot chutney into sterilised jars and cover with lids immediately. This should keep in the cupboard for a good 12 months
how to sterilise your jars
I have always been nervous to preserve my own food mainly because I am scared of sterilising properly…But it is really easy!
Simply wash your jars and lids in hot soapy water and rinse then place jars only upside down on a rack in your cold oven and turn on heat to 160degC, once oven is up to temp turn it off
For the lids, boil in a pot for 10 mins
Pour HOT preserves into HOT jars and put the lid on immediately to form a seal
