Mixed tomato chutney

The end of the tomato season varies from year to year according to the weather.

I gradually remove the lower leaves to aid fruit ripening. 

The plants come to a natural end as the temperature cools. 

The fruits however linger on and continue to ripen on the wizened, shrunken stems.

Depending on the amount left I will either ripen the remainder in a drawer with a banana, 

make a batch of my favourite chutney or if we have lots and lots then both.

This year they ripened well outside and there was just enough for a batch of chutney.

In the past I have made this with just green tomatoes but usually I use a mix.

My recipe has evolved over the last few years.

I have tweaked and amended, added and adjusted.

All the fresh ingredients are home grown.

It is my perfect chutney.

A wonderful mix of savoury and sweet, sugar and spice,

it is rich, moist, very moreish and improves with age. 

Everything is chopped, combined and comes together very quickly.

The time is taken with the long gentle simmer as everything breaks down and melts together.

Mixed tomato chutney

Approx 6 small jars

1 kg mixed tomatoes (chop hard green smaller as take longer to cook) 

500g cooking apple (peeled, cored weight)

500g onion 

2 fresh red chillies

1 full head of garlic

2 tsp fresh ginger

1 tbsp mustard seed

500 ml wine vinegar

650g granulated sugar

2 tsp salt

• Begin by chopping the tomatoes, apples and onion to roughly the same size and combine

• Blitz the chillies, garlic and ginger with a splash of water into a rough paste, or finely chop and mix
• Put all the freshly chopped ingredients into a heavy based suacepan

• Add the mustard seed, vinegar, sugar and salt. Stir together
• Heat gently over a low heat to allow the sugar to melt into the vinegar

• Gradually bring to a gentle boil and then reduce to a low simmer stirring occasionally
• The mix will gradually reduce in volume, darken and thicken 

• This will take 2-3 hours depending on the amount of liquid in the tomatoes, apple and onion, the size of the pan and the heat applied
• Meanwhile sterilise 6 small jars
• Latterly keep a close eye on the mix as it thickens, it soon reduces and will burn if it catches. It is ready when there is still a little residual moisture (see above), this will be absorbed as it cools (see below)

• Allow the mix to cool and spoon into sterilised jars

Try and resist eating it for at least a week to let the flavours develop.

It will keep for a year or two but I recommend you eat it within twelve months.

It is delicious as a side to hot or cold dishes or a rich additional ingredient.  

Enjoy

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