Spicy End of Summer Tomato Chutney


 

Of course, sticking with the traditional family recipes is all very well, but every now and then there’s a need to try something new.  Based around a recipe of Nigel Slaters, this recipe adds a bit of a kick from a great ‘Umba’ Chilli – you can use an alternative Scotch Bonnet or Habanero, or any chilli of your choice.  The mix of fruit gives a more appealing colour and a more sophisticated flavour than my usual Green Tomato Chutney and is a great way to use up those mixed tomatoes at the end of the season, although this version is a little more time consuming to prepare.  Great for all occassions!

makes 2ltr

Ingredients

  • 1kg Tomatoes – a mix of ripe and unripe, red, green and anything in-between, chopped
  • 4 medium Red Onions, peeled & diced
  • 1 ‘Umba’ Chilli, finely chopped (use any Habanero type – deseed for a milder effect)
  • 100g Raisins
  • 205g Golden Granulated Sugar
  • 1tsp Salt
  • 1 tbsp Mustard Seeds
  • 300ml Cider Vinegar
  • 2 tbsp Cornflour

Method

  • Seperate the ripe tomatoes out from the green and set aside
  • Put all the ingredients, except the ripe tomatoes & cornflour into a large pan and bring to the boil. Simmer gently, uncovered, for 30 minutes
  • Add the ripe tomatoes and stir gently. Bring back too the boil and simmer again for another 30 minutes
  • Slake the cornflour with a little water and stir into the pan.  Cook for a couple of minutes until thicken
  • Spoon into sterilised jars and seal well

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One Comment Add yours

  1. Hey thank you so much for the ping back. You have also presented this post in a very nice manner especially the ending gallery.

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