This year my little vegetable garden yielded a very modest crop of tomatoes. If you have never eaten a home grown tomato before you’re missing out … they really do have the most amazing taste! I was so proud of my little harvest that when dad offered his grandmother’s homemade tomato chutney recipe, I jumped at the chance to try it out for myself. Wish me luck…
The below recipe will make about 4 jars of chutney. I only had 1 kilo of tomatoes, so I halved the ingredients.
- 2 kilos of tomatoes … green or red (4.5 pounds)
- 4 medium brown onions
- 1 teaspoon curry powder
- 0.5 kilos of sugar (1 pound)
- 1.5 teaspoons dry English mustard powder
- Small pinch cayenne pepper
- Malt (brown) vinegar
- Skin red tomatoes in boiling water or peel green ones.
- Once skinned, cut the tomatoes and place in a large earthenware bowl.
- Sprinkle liberal amount of salt on the tomatoes to draw out the liquid; cover with a cloth; leave overnight.
- The next day, drain the liquid (which I freeze and add to stock later).
- Cut the onions thinly and place with the tomatoes in a heavy based saucepan, just cover with vinegar and bring to the boil.
- Mix the sugar and spices in a bowl and add to the tomato and onion mixture when boiling.
- Simmer gently for an hour or more, until the liquid has mostly evaporated and the mixture has thickened.
- Place in warm jars and cover.
- Once cooled keep in the refrigerator.
So how did I go? Pretty good! Although I did walk away from the simmering chutney mixture and got completely sidetracked, forgetting all about the chutney. This is such a frequent re-occurrence when I’m cooking that Paul always keeps a watchful eye on the stove.
A watched pot never boils … but a forgotten one is sure to burn!
My chutney was saved at the very last minute but does have a slightly caramelised taste!
Do you have a family favourite recipe?
Also shared at:
Sunday: Silver Penny Sunday