Thursday, August 06, 2009

Tomato Chutney

Our two little tomato vines are still producing fruit. I was very surprised because I thought the season was over. Anyway, I didn't want the tomatoes to rot on the vine so I made this super simple and delicious tomato chutney. I got the recipe from a UK website but I changed it up and didn't add the red chili it asked for or the cardamon seeds. Instead, I substituted with a good pinch of red pepper flakes. How easy is this, you ask? I got up at 6am, started the chutney at 6:30 and it was done by 7:30am. I was able to cool it and jar it and store it in the fridge and still left for work on time!


  • 1 cup red onions, finely sliced
  • 2 cups tomatoes, chopped
  • 1 garlic clove, minced
  • 1/4 tsp. fresh ginger, peeled and chopped
  • 1/2 cup brown sugar
  • 1 ounce red wine vinegar
  • Pinch of red pepper flakes
  • Pinch paprika
  • 1/4 tsp. coarse salt

Place all the ingredients into a large heavy-bottomed pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilized jars and allow to cool before covering. Will keep for 6 weeks.

1 comment:

Sigari said...

Yum. I made this with two pints of cherry tomatoes and some shallots that needed using. First time making any chutney. Worked great. Your recipes are the best!