Red tomato chutney
Red tomato chutney is a fruity tomato preserve which is easy to prepare and is suitable for long storage. It pairs well with sandwiches, salads and burgers.
Ingredients
- 2 kg tomatoes
- 150 g sultanas
- 1 dessertspoon chopped root ginger
- 2 teaspoon allspice
- 3 teaspoon salt
- 3 dried bay leaves
- 300 g sugar
- 300 ml red wine vinegar
Instructions
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.
- 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.
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.
Notes
To serve
- 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.
- 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.
- 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.
- Make a second batch of chutney before finishing the first batch so that it can start to mature before you run out.
Nutrition
Calories: 509kcalCarbohydrates: 125gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1806mgPotassium: 1508mgFiber: 8gSugar: 110gVitamin A: 4175IUVitamin C: 71mgCalcium: 84mgIron: 3mg
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