Fantastic Tomato Chutney

I had intended to make a glut of this stuff about 2 months ago with all the tomatoes I was definitely going to have at the end of the summer. Then my tomatoes, all 13 plants got blight and swiftly died one after the other… I am not afraid to say that there was a serious sense of humour failure under this roof. Not only because they had dies after all the love and attention that I had paid them, but also because I had been really looking forward to making tomato chutney. I first tried homemade stuff at a friend’s wedding, we each got a teeny little jar of tomato chutney as a favour and it was gorgeous – this was about 2 years ago – I’ve been wanting to make it since then.

I’ve stuck quite close to a GoodFood recipe adding a few extra bits to give it a bit of welly, but it goes simply like this.

Makes 4 jars.

4 jam jars
4 wax circles (or 4 circles cut out of greaseproof paper)
1kg Vine tomatoes, get the ping-pong ball size ones
4 medium red onions
1 whole red chilli (seeds or not – it’s up to you)
4-8cm fresh ginger
8 cardamom seeds
5 cloves of garlic
150ml red wine vinegar
200g Brown sugar
100ml Guinness or any other dark stout/ale
1/2 tsp paprika
1/2 tsp smoked paprika (only if you’ve got it)
1/2 tsp cumin
Juice of 1 lemon

  • Roughly chop the onions and tomatoes

     

  • Finely chop the garlic and chilli
  • Place ALL the ingredients into a large pan and bring to a simmer

    

  • Simmer for 1 hour on a low-medium heat, lid on

    

  • Sterilise your jars – this will make about 4 jars – you can do this either by putting them into a hot oven, or leaving them in kettle hot water for about 15 minutes
  • After an hour turn the heat up and boil more vigorously, lid off
  • Taste (be careful it will obviously be very hot) and add more of anything that you think it needs – possibly more Guinness – so don’t drink all the remaining can before you reach this point!
  • Heat off and leave to cool for about 15 minutes
  • Ladle the chutney into the jars, clear any mess around the necks (there was a lot for me to clear up)
  • Place the wax circles on top of the chutney and put the lids on
  • This will apparently last for 6 weeks, but given how much we love chutney in this house I can’t see that happening!

This will be great for putting in sandwiches as well as serving with a cheeseboard (which of course we all do every evening…)
It’s not a short recipe but it’s so easy and is so worth it.

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2 thoughts on “Fantastic Tomato Chutney

  1. So glad i came across this. We’re having a frugal Christmas this year so i’m making chutney so family. I’ve looked at a few recipe, but will be making this one for sure. It look delicious.

    Thanks for the great recipe! Luci.

    1. Thank you for the comment
      I will certainly be giving some people these for Christmas – I made a load of marmalade that weekend as well so my frugal Christmas is going well so far!
      I would probably suggest putting more guinness in than I did – it’ll give it more substance and depth of flavour.
      Good Luck – hope it goes well!

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