I mentioned earlier how I had made Nigel Slater's mixed tomato chutney, a combination of green and red tomatoes. This weekend I cleared the last of the tomato plants from my own garden and the tyre garden I helped create at our local community centre. With the recent sunny weather, a few of the most recalcitrant tomatoes managed to ripen nicely. The community garden tomatoes had self-seeded from interesting varieties, which included some black tomatoes. This all made for an interesting mix of colours and sweet and sour flavours. On the down side, the ripe tomatoes rather had a tendency to burst, which meant it was impossible to scald them to remove the skins. Never mind, this is a rustic chutney.
Ingredients
900g tomatoes, green and red
350g onions
90g raisins
250g light muscovado sugar
300ml white wine vinegar
1 medium sized, hot red chilli
1tsp of sald
2tsp of yellow mustard seeds (for my recipe I used brown)
Yield: I made twice the amount above and made just over 12 x 8oz jars of chutney.
Cut up the tomatoes without peeling.
Put the green fruit together with the peeled and roughly chopped onions, into a large stainless steel or enamelled pan, with the raisins, sugar, chilli, salt, mustard seeds and vinegar.
Bring to boil, turn down the heat, and leave to simmer for an one hour, giving an occasional stir to reduce the risk of the chutney sticking.
Note after about 25 minutes, add the ripe tomatoes and continue to simmer. until thick and golden brown. Remove the bag of chillies.
Spoon into sterilised jars, and seal.
No comments:
Post a Comment