Hot tomato chutney

Hot tomato chutney is so easy to make. I find that homemade chutneys last longer than shop bought versions so it is definitely worth spending the time to make your own. Sometimes I have found a jar of chutney at the back of a cupboard that I'd made several years earlier that was still perfectly preserved. Homemade chutney is a great way to make use of a glut of tomatoes in the summer or autumn, particularly if you have grown your own or had some given. The quantities in the recipe below will make around 5 medium sized jars.

Ingredients

• Approximately 3 kg tomatoes
• 3 red peppers (fresh or dried)
• 3 medium sized chillis
• 2 teaspoons allspice
• 2 teaspoons paprika
• 1 teaspoon mild chilli powder
• 3 teaspoons salt
• 3 dried bay leaves
• 400g granulated sugar
• 400 ml red wine vinegar
• Dash of olive oil

Equipment needed to make hot tomato chutney

• Large chopping board
• Sharp knife
• Large saucepan
• Stirring spoon with a long handle
• Ladle or sieve (to remove any excess liquid)
• Approximately 5 medium sized jars with lids

How to make hot tomato chutney

1. Finely chop the chillis. Chop the peppers (1cm square or smaller) and roughly chop the tomatoes.
2. Gently cook the chilli in hot olive oil for a couple of minutes.
3. Add the tomatoes, peppers, spices, salt, sugar, vinegar and bay leaves (ie, all the remaining ingredients) and stir.
4. Heat over a medium heat until the ingredients come to the boil. Turn down the heat and simmer for around 40 minutes without a lid. Turn up the heat and boil rapidly for around 10 minutes, again without a lid, to encourage the mixture to reduce.
5. Spoon off and discard any excess liquid using a ladle or by passing through a sieve.
6. Spoon the chutney into the prepared jars whilst it is still hot (see "Tips" below) and fill to just below the tops. Make sure there are no air pockets. If you can see any air pockets through the side of the jars, pass a clean knife into the chutney to remove the air pocket. Tightly screw on the lids whilst the chutney is still hot.
7. Store the jars of chutney in a dark place such as at the back of a cupboard, for a minimum of 8 weeks before trying. This will allow the flavours to mingle. If you can leave longer then that is even better as the flavours will continue to mature and improve.

Tips

1. Plan ahead. It is a good idea to collect empty food jars with lids in case you plan to make any preserves. Make sure the lids are in good condition. Sometimes lids will start to corrode, particularly if they have previously been used for pickles.
2. Clean the jars immediately before filling with the prepared chutney. Place on a baking tray with the lids removed and pop in the oven at a low temperature for around 10 minutes.
3. I recommend preparing one or two additional empty jars with lids in case they are needed. The exact amount of chutney produced can vary depending on the size and type of tomatoes used and the amount of water they contain.
4. You can use any type of tomatoes. Here I used plum tomatoes because they were plentiful and the best value at the time of preparing this batch of chutney.
5. If you do not have any of the spices listed above then try substituting another spice you have to hand.
6. If you would prefer a milder chutney then reduce the number of chillis. Similarly, increase the number of chillis for a hotter and spicier version, although this may not be necessary!
7. Don't be tempted to try the chutney before it has matured. Leave for at least 8 weeks to allow the flavours to mature so that it can be enjoyed at its best.
8. So long as the jars and lids are in good condition and have been thoroughly cleaned and sterilised, the chutney will keep for several months, or possibly years.
9. The chutney makes an ideal addition to any cheeseboard and is a perfect accompaniment to nut roast such as quinoa nut roast with sweet potatoes.