I recently had the good fortune to be given 6 packets of “Bistro Tomatoes” from my sister which cost 25p each and not wanting to let any go to waste I knew that most of them would need to be preserved. After a quick web search I came up with Nigel Slater’s Mixed Tomato Chutney which uses green and ripe tomatoes. Due to not having the exact ingredients in his recipe I adapted it slightly to include red wine vinegar, sultanas and red onions and lowered the sugar content slightly as my green tomatoes were not unripe but meant to be that colour! Instead of putting my chilli in whole I chopped it up and included a few of the seeds which gave the chutney a delightful kick. My husband wants me to include all the seeds the next time I make this as he absolutely loves chillis!
This chutney went so well with so many meals that it didn’t last very long at all in our house and my mother even phoned up to say “wow” after tasting it! I wish I had green fingers where tomatoes are concerned as I would love to have an abundant source of them to make this chutney regularly.
I am entering this chutney into Farmersgirl Kitchen’s Dish of the Month as this is based on Nigels Slater’s recipe. I am also entering it into the Four Seasons Food Challenge where the them is BBQ’s and side dishes which is hosted by Lou of Chez Foti this month and alternately with Anneli of Delicioux. This chutney is fab in a burger or with sausages from the BBQ! As the tomatoes were such a bargain I am entering this chutney into Credit Crunch Munch which is run my Helen of Fuss Free Flavours and myself and being hosted by Sian of Fish Fingers for Tea this month. Finally I am also entering Javelin Warrior’s Cookin w’luv Made with Love Mondays challenge as this is made from scratch.
So here’s a quick guide in pictures:
Mixed Tomato Chutney
- 900 g Multi-coloured small/cherry tomatoes chopped in half (leave a few tiny ones whole)
- 90 g Sultanas
- 350 g Red onions chopped
- 225 g Light Muscovado Sugar
- 1 tsp Sea salt
- 2 tsp Mustard Seeds
- 1 Large red chilli finely chopped + a few seeds or all if you like it really hot
- 200 ml White wine vinegar
- 100 ml Red wine vinegar
- Prepare your jars & lids by sterilising (I like to dishwasher mine, put in oven at 140°C for 20 mins then turn off and leave to stay warm until needed).
- Add all the ingredients to a preserving pan including any green tomatoes but omit the red, orange and yellow ones.
- Bring to the boil and then reduce to a simmer for 25 minutes, stirring occasionally.
- Add the rest of the tomatoes and simmer for a further 35 minutes.
- Ladle into the warm jars and seal with lids (makes enough to fill about 3 standard sized jars).