Tomato Chutney

I absolutely love chutney. The below recipe is really great as you can tailor it to your own taste. I like my chutney to have a spicy kick so I add some devil eye chillis to it. Others prefer a milder sweeter chutney so no chillis are added but sultanas instead.

Like with anything you do, practice makes perfect and once you make this I think you will always have some in your fridge as it will lighten up the dullest of sandwiches.

Ingredients
 

6 Roma tomatoes
4 cloves of garlic
1 inch of fresh ginger
120 ml white wine vinegar
3 Tbsp Brown Sugar
½ tsp cayenne pepper
2-3 devil eye chillis


Cooking Utensils
Chopping board
Sharp knife
Medium sized saucepan
Food Processor
Wooden spoon
Empty glass jar (for storage)

Preparation

- When using fresh tomatoes it is best to remove the skins from the tomatoes. To do this you should remove the top of the tomato and place in a pot of boiling water for aprox 45 seconds.
Tip: only use 3 at a time so the water keeps to a boiling temperature
 

- Remove from heat and cool – the skin can now be easily removed
- Chop all the tomatoes into even chunks.

Cooking

 

- In a food processor place half your tomatoes, garlic, ginger & chillis and blitz until all until smooth
 

- Transfer to your saucepan and add the rest of your chopped tomatoes, vinegar, sugar & cayenne pepper
 

- Over a medium heat, bring the mixture to the boil and then turn down to low and let simmer for 1.5 – 2 hours or until thickened
- Remember to stir occasionally to ensure nothing is sticking to the saucepan
 

- Let the mixture cool completely before transferring to a jar for storage.
- Store in a fridge


ENJOY!!


More is better: for a larger quantity just double your quantities. 

Suggestion:

Take the 6 tomatoes & a large punnet of cherry tomatoes. So you will blanch all your Roma tomatoes and blitz them in the food processor. Add your chopped cherry tomatoes later as stated above. Now you have 2 contrasting tomato flavours to your chutney.