Wednesday, 24 June 2009
I know, I know. The whole point of chutney is to preserve the last of the season's bounty and we are supposedly at the beginning of summer. Which is all well and good unless you find your husband hunting desperately through the fridge for the last scrapings of a jar he has already finished. Then there is the sad, disappointed little "oh, I'll just have mayonnaise then..." and you find yourself whipping up a batch of tomato chutney for the store cupboad.
1.35kg RipeTomatoes, chopped (I used Roma)
225g Onions, chopped (I used red)
150ml Red Wine Vinegar
1 tsp Paprika
1/8 tsp Cayenne Pepper
Place the tomatoes and onions into a heavy bottomed saucepan, cook over a low heat to release the tomato juices and simmer for 20 - 30 minutes until tender.
Add the salt, paprika, cayenne and half of the vinegar, continue to cook gently for 45 minutes or until it begins to thicken.
Add the sugar and remaining vinegar, stirring until they are fully dissolved.
Continue simmering, until the mixture becomes thick, stirring occasionally.
Pour into jars which are either fresh out of the dishwasher or sterlised. Don't forget to label them with the date you made them.
Store in the cupboard for 3 - 5 weeks to allow the flavour to develop.
Makes enough for two 300ml jars.