• Home
• Press
• Newsletter
• Events
• Your Cico
• About us
• Contact us
• Our Catalogue
• Help
• Our Images

Red tomato & garlic chutney

From 100 jams, jellies, preserves & pickles by Gloria Nicol

This is another easy classic that uses up a glut of tomatoes. In fact, chutney is so easy to make that it is surprising that anyone ever buys the shop-bought stuff. Here, the red fruits and brown sugar give the chutney a lovely rich colour.

Makes 2kg (4lb 8oz)
1 tsp whole allspice
1 tsp coriander seeds
2 tsp mustard seeds
½ tsp cumin seeds
50g (2oz) fresh root ginger, bruised
1.5kg (3lb 5oz) red tomatoes, skinned
and chopped
500g (1lb 2oz) cooking apples, peeled, cored and diced
500g (1lb 2oz) onions, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
250ml (9fl oz) red wine vinegar
1 tsp sea salt
200g (7oz) warmed muscovado sugar

1 Place the whole spices and bruised ginger in a piece of muslin and tie it into a bag with string.

2 Place all the ingredients except the sugar in a stainless steel preserving pan and bring to the boil, then simmer until tender. Add the warmed sugar and stir over a low heat until all the sugar has dissolved. Turn up the heat and bring to the boil, then simmer gently for approximately 11⁄2 hours
until the chutney is thick but still juicy, stirring occasionally.

3 Remove the muslin bag, then pour the chutney into hot, sterilized jars and seal.