The recipe for spicy red tomato and fruit chutney is:
1.5kgs of ripe red tomatoes
250g onion
250g cooking apples
200g sultanas
100g ripe plums
100g chopped dried dates
750g white or brown sugar
425mls white or brown vinegar
1 level tablespoon of salt
1.5 level teaspoons of ground black pepper
1 rounded teaspoon of ground ginger
1.5 rounded teaspoons of allspice
2 or 3 large cloves of garlic
0.5 teaspoon of cayenne pepper
or more if you like it hot hot hot!!
Place the tomatoes in two large bowls and pour boiling water over them and leave for 5 to 10 minutes. Carefully drain off the hot water then stab each tomato with a very sharp little knife and peel off the skin - a messy job but worth it for a nicer texture of chutney.
I used the mincer on my Kenwood Chef to prepare everything so it was quick and easy but if you like to chop, just finely chop all of the fruit and veg - if you have just decorated your kitchen, use a knife and chop - I managed to add red splodge marks to everything within reach but still quicker than chopping by hand lol
When everything has been chopped or minced into the pan, you can add the spices
then the sugar and vinegar
when everything is in your largest pan place on a medium heat until it begins to boil, turn down to a reasonable simmer and stir often so it doesn't stick.
After a couple of hours (may take longer) the chutney will have thickened to jam consistency and the colour will change to a dark brown (the wider the pan the quicker it will be ready, so if you have a preserving pan use it)
While the chutney is cooking, wash the jars (I filled 12 of the small 8oz jars from The Jam Jar Company) rinse well and place in the oven to dry/sterilise - at least 15 minutes at 250deg. Turn off the oven and leave them to keep warm, meanwhile, place the clean lids into a large bowl and pour over boiling water. Leave for 10 minutes and extract with tongs upside down onto clean kitchen paper to drain. Dry with more clean kitchen paper and leave on a clean cloth.
I always ladel the chutney from the big pan into a Pyrex jug so it is easier to pour, and I always use a jam funnel which helps to avoid splashing with near boiling chutney, because it will burn you!
Top up the jars to almost the top, then place a wax disc on top of the chutney (the wax melts to help form an airtight seal) then carefully screw on the clean lid - use a cloth as the jar will be very very hot. When the jars have cooled slightly, tighten up the lids once more
When the jars have cooled label them now if you wish or wait until you want to decorate as a special gift for someone, and place them in a cool cupboard for at least two weeks, preferably a bit longer, so the flavours mature - this home made chutney makes a really nice gift for your friends and family. ps I hope I haven't missed anything out - please tell me if I have, as I would hate anyone to go to the trouble of making it only to find it doesn't turn out well!!
Mary x
