Friday, September 25, 2009
Tomatoes, tomatoes, tomatoes
Over at the Down To Earth Forum people are discussing, amongst other things, what to do with all the tomatoes. Usually I make tomato puree, roast tomato and garlic soup and tomato and vegetable sauce and freeze them but here we have only a very small freezer which is turned off for the winter anyway, so I do jams, pickles and bottling, or canning as it seems to be known in the US, Australia and NZ.
Red tomato chutney and green tomato chutney are well known, but I made this recipe a couple of days ago and it’s tasty as well as different.
Tomato and Red Pepper Chutney
2lbs ripe tomatoes, roughly chopped (skin first if you prefer)
1 red pepper (about 6 oz), deseeded and roughly chopped
8oz onions, finely chopped
10 fl oz red wine vinegar
4oz sugar (brown if you like for extra flavour, though I used white)
1. Put the tomatoes in a large pan. Add the other ingredients and bring slowly to the boil. Bubble gently, uncovered, for an hour or two until the vegetables are tender and the chutney is thick and pulpy.
2. Spoon into sterilised jars and seal.
3. Store in a cool, dark place for at least four weeks. Once opened, keep in the fridge for up to one month.