3 red onions, cut in half and sliced
3 cloves garlic, finely chopped
1 tsp of both yellow and black mustard seeds
olive oil
2kgs of tomatoes, peeled*
cinnamon stick
1 tbsp salt
2 cups brown sugar
1½ cups malt vinegar
½ tsp of paprika and ground ginger
¼ tsp of ground cloves

In a heavy pot add a little olive oil, onions, mustard seeds and garlic. On a medium to low heat slowly caramelise the onions for around 20 minutes. You don’t want them to brown too much; just release all their sweet flavours. Add in the remaining ingredients and simmer for 2 hours, till thick. Pour into sterilised jars and seal.

*I used a combination of cherry tomatoes (approximately 500g) and large juicy tomatoes from my garden. I can never be bothered blanching and peeling tomatoes so, other than the cherry tomatoes which go straight in, I use a grater to get all the tomato pulp and flesh and simply throw away the skin that is left in my hands left. If you are not fussed about having the skins in your chutney just roughly chop the tomatoes before adding them in

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