Tomato Chutney

I have been enjoying myself in the kitchen today, despite – or maybe because of, the horrid, squally, damp weather outside. At least I won’t need to worry about watering the potager today, and probably tomorrow too. My first task this morning was a batch of tomato chutney, which is another good way of preserving the glut of tomatoes and adding a bit of summer sunshine to a winter cheese or cold meat platter.

Tomato love

Ingredients for two jars of chutney

1,375g tomatoes

225g onions

2 cloves garlic

1 red chilli, seeded if you wish

175g demerara sugar

1 tsp paprika

½ tsp mixed spice

pinch of salt

115g raisins (I used my own dried cherries which have given it an unusual pink colour)

140ml white distilled vinegar

Skin and roughly chop the tomatoes and add to a pan with the finely chopped onions and crushed garlic. Cook until it is a thick purée. Add the remaining ingredients and simmer, stirring occasionally until reduced to a thick consistency with no remaining liquid. Pour into sterilised jars and cover. As with all chutney, it is best left in a cool dark cupboard for at least two weeks and will keep for at least six months. Once opened refrigerate and enjoy.

Tomato Chutney