Monday, 31 August 2009

Tomato and Apple Chutney

The Holly Grove tomato harvest is in and another use for the apple glut - Tomato and Apple chutney. I know, another chutney recipe, but it's that time of year and I need to do something with all this produce.

Most of these chutneys and jams I'll give to friends and colleagues, a few jars will make their way into Christmas hampers for neighbours and the rest the Handyman and I will munch our way through between Bonfire Night and next Summer. The most important thing is that I love making preserves...seeing lots of lovely fruit and vegetables turned into pretty jars of colourful and tasty goodness - no artificial preservatives, colours or other chemicals, just good HG produce, sugar and vinegar and...a great sense of satisfaction.

This is a dark and rich chutney, a spoonful of this on top of a baked potato filled with a mature Cheddar cheese - food heaven!

Tomato and Apple Chutney

Makes about 5lbs

3lbs HG tomatoes, peeled and chopped
3lbs HG apples, peeled, cored and chopped
2 large onions (or 4 small HG onions), chopped
2 HG garlic cloves, crushed
9ozs pitted dates, chopped
2 red peppers, seeds removed and cut into chunky pieces
2 dried red chillies
1tbsp black peppercorns
4 cardamom pods
1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp ground turmeric
1 tsp sea salt
1 pint distilled malt vinegar
2lbs 4ozs granulated sugar (I used unrefined granulated)

Put the prepared tomatoes, apples, dates, onion and garlic into a preserving pan. Slit the chillies lengthwise and add to the pan. Put the peppercorns and remaining spices into a grinder (or mortar and grind with a pestle, if you need the exercise) and roughly crush. Add the spices and salt to the pan.

Pour in the vinegar and the sugar and bring to the boil. Reduce the heat and simmer for 30 minutes, stirring occasionally. Add the red pepper and cook for a further 30 minutes - you may need to turn the heat up to reach a faster simmer - stir more frequently as the chutney becomes thick and pulpy.

Spoon the chutney into warmed, sterilised jars. Seal the jars , label and store in a cool, dark place. The chutney will be ready to eat in 1 to 2 months time.

1 comment:

Sande said...


If you are still out there somewhere in your lovely garden I have a question. This chutney recipe sounds wonderful but should it be put in a waterbath to seal in order to keep for a year or so?

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