Easy red tomato chutney

Red tomato chutney is a fruity tomato preserve which is easy to prepare and will keep well for months or even years.

It pairs well with cheeses, nut cutlets, falafel and nut roast. It also makes a tasty addition to sandwiches and wraps. And burger lovers can use it to top beetroot burgers, spicy bean burgers and sweet potato burgers.

This chutney is made using ripe tomatoes and is a good way to preserve a glut of tomatoes during tomato season to enjoy during the months ahead. And so long as your jars are adequately prepared and sterilised your homemade chutney will keep for a long time. I have found some jars at the back of the cupboard after being forgotten about which have been perfectly preserved even after several years.

Not only is this chutney perfect for stocking up your pantry, it is also a great homemade gift idea.

And you don't have to go out and buy jars for your homemade tomato chutney, you can use jars which have been used for other foods such as jam or marmalade. Learn how to choose and sterilise glass jars for homemade preserves.

And if you are looking for other chutney recipes you could also make a batch of tomato and chilli chutney, some red pepper chutney, mixed fruit chutney or red onion chutney.

The quantities in this recipe for tomato chutney are sufficient to make approximately 4 to 5 small to medium jars (about 1.5 litres).

Ingredients

• Approximately 2kg tomatoes - use fresh tomatoes rather than tinned tomatoes. Any type of tomato can be used such as plum tomatoes, beef tomatoes, vine tomatoes or cherry tomatoes.
• 150 grams sultanas
• 2 centimetres root ginger (approximately 1 rounded dessert spoon when chopped)
• 2 teaspoons allspice - or you could substitute ground mixed spice.
• 3 teaspoons salt
• 3 dried bay leaves
• 300 grams granulated sugar
• 300 ml red wine vinegar

Prepare

Chop the tomatoes into small chunks. It is not necessary to remove the skins from the tomatoes.

Peel and finely chop the fresh ginger, cutting into pieces as small small as possible.

Cook

Place the chopped tomatoes, ginger, sultanas, allspice, salt, bay leaves, sugar and wine vinegar, ie, all the ingredients, into a large saucepan.

Gently bring the contents of the pan to a boil, then simmer gently (without a lid) until the liquid has reduced and the mixture has thickened. This may take around 45 minutes or so.

Prepare the jars

Set the oven to a low temperature while the chutney is cooking. Place the empty jars and lids, with lids removed, on a baking tray in the oven for around 10 to 15 minutes to sterilise.

Fill the jars

Spoon the hot chutney into the sterilied jars and fill to just below the tops making sure there are no air bubbles. Pierce any air bubbles with a clean knife.

To store

• Store your red tomato chutney in a dark place such as at the back of a cupboard or in a box, for 6 to 8 weeks before eating.
• The chutney will keep for several months so long as the jars and lids are in a good condition and have been adequately cleaned and prepared.

To serve

Don't be tempted to try your homemade chutney straight away, you will need to store it for 6 to 8 weeks to allow the flavours to mature. Once it is ready to eat you can enjoy it in many ways, here are just a few ideas:

• Use as a condiment for falafel, nut cutlets or nut roast.
• Add to sandwiches or wraps along with your favourite filling.
• Use as a topping for burgers such as bean burgers or sweet potato burgers.
• Serve as part of a cheeseboard alongside other homemade condiments such as fig compote, red onion chutney or pickled capers.

Tips

1. Prepare a couple of extra jars just in case they are needed. The exact quantity of chutney produced will vary depending on the tomatoes used and length of time it is cooked. It is better to have spare jars rather than not enough.
2. It is useful to use jars of varying sizes including at least one small jar. This should make it easier to completely fill each jar.
3. Make a second batch of chutney before finishing the first batch so that it can start to mature before you run out.

Other recipes for preserves