Sweet Tomato & Chilli Chutney


IMG_1389It’s that time of year again – as the summer draws to an all too abrupt end, the garden is overflowing with more fresh produce than you can shake a stick at.  The efforts of a hard years graft realised, but it’s just too much to consume as fresh.  Freezer full, friends and neighbours provided for, it’s time to resort to… pickles.

This is a really versatile spicy tomato chutney designed to be a ‘medium hot’, for cheese, sandwiches, salads, sausages, burgers, in fact just about anything you fancy.  You can vary the amount of chilli to taste or remove the seeds for a milder pickle, but try & stick to the more fruity cayenne types, rather than the Indian/Thai chillies, or the hotter Harbaneros.  These have there place (more on that soon…), but for now we’re after something to contribute to the full fruity flavours rather than a big punch of heat

You can choose to skin the fresh tomatoes if you wish – if so, cut a cross through the skin of the raw tomato & drop into a bowl of boiling water for 30 seconds.  Remove ad drop into a bowl of cold water – the skin should peel straight off

Ingredients

  • 2 tbsp Olive Oil
  • 3 Onions, diced
  • 2 Red Peppers, deseeded & diced
  • 6 cloves Garlic, sliced
  • 2-3 Red Chillies (cayenne type, I used 3 * Las Cruces), chopped but seeds retained
  • 2 Bramley Apples, peeled, cored & diced
  • 2 tsp Paprika (smoked)
  • 1 tsp Mixed Spice
  • 1kg Fresh Tomatoes, chopped
  • 300ml Cider Vinegar
  • 300g White Sugar
  • a pinch of Salt
  • a handful of chopped Sundried Tomatoes (optional)

Method

  • In a large pan (4-5 ltr), sweat the onions gently in the oil until translucent, then add the peppers, garlic & chilli.  Cook for a couple of minutes
  • Add the apples and spice and stir well
  • Add tomatoes, vinegar, sugar and salt and stir well.  Bring up to the boil
  • Simmer gently, uncovered, for about an hour, stirring occasionally to prevent catching on the bottom of the pan
  • After about 30 minutes, add the sun dried tomatoes
  • Continue to cook until the chutney has thickened up and much of the liquid evaporated.  The apples should have broken down into the mixture
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2 responses to “Sweet Tomato & Chilli Chutney

  1. Pingback: Caramelised Red Onion & Chilli Pickle | James's Recipes·

  2. Pingback: Quick Tomato Chutney Recipe | Nosh My Way·

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