We love all things natural, hand made and created with love. Yes that includes food! And we've got a simple delicious tomato chutney recipe that uses up even the semi-ripened tomatoes so there's no need to waste anything.
This year we've found our tomatoes haven't done so well, probably the unsatisfying Summer we had, and instead of ripening on time we still have many on the vine that are waiting to turn red. Well if you are anything like us you hate to waste (escpecially all that time and energy you put into growing them!)- so we've got a great chutney recipe that you can use even the semi ripened tomatoes in.
What we did was take some of the tomatoes off early and let them ripen on the windowsill, and the other half we picked off still semi ripened.
SIMPLE HOT & SWEET Tomato chutney:
You will need:
Approx 5-6 empty jam jars (we like to recycle so storing them up as you finish jams)
Giant saucepan or jam pan
Pestle & Mortar
3kgs tomatoes (any, but we had grown Roma)
10 cloves garlic
1 inch fresh ginger grated (or 1tsp of ground ginger will work)
2 dried small chillies crushed (or 1-2tsps chilli powder) this is optional and can be left out or put in as you like (be warned though!!)
1 pint Vinegar (white or malt)
1kg sugar (any sugar will work, we used castor)
- Roughly chop up the tomatoes (no need to remove the skins or seeds) place them in a bowl and add the salt sprinkled over, and leave to sit.
- Meanwhile add the garlic, ginger and chillies (optional) to a pestle and mortar and grind into a paste and leave ready.
- On the stove pour the vinegar into a jam pan (a really big sauce pan of any description will work!) and add the sugar.
- Bring this to the boil slowly, stirring.
- Once boiling reached add the paste and stir, then add the salted tomatoes and keep stirring until mixed through.
- Boil gently stirring occasionally, for 1.5 to 2 hours, or until the liquid has been reduced by half - in the last half an hour keep an eye on it as it's easily burnt!
- In the mean time you can be getting your jars ready - (click here to have a look at our Jam making blog to see how best to sterilize your jars ).
- Once everything is ready set your jars out (beware they will be hot), and start spooning the chutney, still hot, into your jars (a jam funnel makes this easier but don't worry if you don't have one), seal them as you go.
- As they cool you should hear the lids 'pop' as a vacuum is created to seal them completely.
Ps. We've got this pinned on our Pinterest click here to check out our other favourite recipes for healthy families