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Spiced tomato chutney

It’s time to start thinking about winter and make some chutneys, jam and pickles & sauces with the vegetables & fruits that are in abundance at the market. I tried out the recipe of this spiced tomato chutney. It’s so delicious, I’m going to make more for friends and for the winter festivities! It’s zingy, not too spicy - add more chilli for a  real kick! Also, I’ve reduced the sugar content from the original 100g to 75g  - even this is quite sweet so next time I’ll use only 50g. This recipe makes only 2 small jars of chutney.  
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 5 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 ripe tomatoes
  • 2 red onions peeled
  • 1 red chilli
  • 1 inch ginger peeled
  • 75 g muscovado sugar
  • 100 ml red wine vinegar
  • 2 tsp mustard seeds

Method
 

  1. Roughly cut the tomatoes into chunks, then thinly slice the onions. Finely chop the chilli and grate the ginger.
  2. Put everything in a heavy-based pan, then bring to the boil. Turn down the heat and gently simmer for about 60 minutes until you get a thick, sticky jam. There shouldn’t be much liquid left around the veggies, but it shouldn’t be solid either.
  3. Let it cool in the pan, then spoon it into 2 sterilized jars.
  4. Store in a cool place.
  5. Serve it with cheese, cold meat or as garnish on party nibbles.