The Best Tomato Chutney Ever!
INGREDIENTS
- 2kg of fresh, ripe tomatoes, cut in half
- 1 red pepper, halved
- 4-5 fresh ripe red chillies, halved and de-seeded
- 4-5 cloves of garlic, peeled
- 1 onion, peeled and quartered
- A few fresh herbs (rosemary, thyme, oregano etc)
- Olive oil
- 150g sultanas
- Approx 250g cox, Braeburn or another good eating apple, peeled and chopped
- Approx 250g cooking apples, peeled and chopped
- Approx 500ml cider vinegar
- Approx 350g brown sugar
- Bay leaf
- Cinnamon
- Lemon juice
METHOD
Well, anybody, that has tasted it seems to agree! I made this a couple of months ago with the last tomatoes in our glasshouse.
Method:
- Stew the apples in a large pot with the sultanas, sugar and vinegar.
- Add a bay leaf and a stick of cinnamon.
- The key to this fantastic chutney is the way the tomatoes are cooked.
- Fresh tomatoes from the glasshouse are roasted in a hot oven for 20mins along with the onion, peppers, chillies and garlic and some fresh herbs on the stalks all with a drizzle of olive oil and lemon juice.
- Once roasted, remove the onions, peppers and chillies.
- Discard the herbs.
- Chop the peppers (skin first), onion and chillies and add to the stewed apples.
- Get a pair of scissors and cut up the roasted tomatoes in the same roasting tray.
- This is essential as it means you don't lose any of the fantastic juices!
- Add this to the same pot.
- Simmer gently for another while to let the flavours combine and reduce the liquid down to the right consistency.
- This is a rustic chutney and quite chunky! Season and adjust vinegar/sugar as required.
- This recipe can also be made with green tomatoes, just omit the red pepper and use green jalapeño peppers instead of red chillies.
- The resulting chutney will also be a less sweet.
