10.11.11

GREEN TOMATO CHUTNEY for CHEESE

I planted a new veg patch this summer, and after a number of vegetable cat and slug related disasters, the one real survivor was my tomato plants. But after another typical London summer I've been left with a load of greeny orange tomotoes. So with winter and it's obligatory red wine soon approaching, I decided to cook up some green and red tomato chutney.

I used a combination of my own un ripe tomatoes and some delicious red vine tomatoes from our local market.

This makes 4-6 jars of chutney

800g green and red tomatoes
800ml malt vinegar
2 onions, finely chopped
400g soft brown sugar
400g sultanas
2 bay leaves
Bunch of thyme
Tsp salt

Chop the tomatoes and put them in a heavy bottomed pan with an equal amount of malt vinegar and the onions. Add the brown sugar and sultanas. Add a bay leaf, some thyme and a teaspoon of salt to mixture and simmer over a low heat for 80-90 minutes, stirring regularly. 

The mixture will reduce to a jammy consistency.

When reduced to the thickness you like (I like it when there is just a little liquid left in the bottom that separates when spooned away and takes a second or two to reform), pour the chutney into sterilised glass jars (to sterilise the jars place them in an oven at 130C for 10 mins or so, or rinse with boiling water). Leave to cool for a few hours, then cover with cling film.


Enjoy for over two months with cheese and biscuits, or cold meats. And a glass of red wine of course!



I'm going to be experimenting with apple, plum and all sorts of chutneys over the next few months as this one turned out so well. More recipes coming soon. These jarred delights will make fab christmas presents! :)
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