Juicy Delight: Angela’s Tomato Chutney Captivates Taste Buds

13 August 2024 90 5

Juicy Delight: Angela’s Tomato Chutney Captivates Taste Buds

Our resident guru of culinary excellence, Angela, has been making waves on the popular Ginger and Nuts show with her latest tip for crafting a delightful Tomato Chutney.

LISTEN TO ANGELA’S FEATURE!

Angela – Tomato Chutney Ginger and Nuts

This week I thought I would share with you an EASY TOMATO CHUTNEY recipe, inspired by harvesting some tomatoes on my allotment.

Tomatoes are at their best and ripe for harvesting now, so making a chutney is a good way of making use of a bumper crop if you have one, or if a friend gives you some …or, if you just love a good chutney! and they are also good value in shops and markets at the moment.

You can use just one variety or you can mix it up using several varieties.

Chutney stores well so you can enjoy it long after tomatoes are out of season.

This lightly spiced tomato chutney is delicious with cold meats and cheese and also great with burgers and chips!

So, to make this chutney you will need a Large heavy based pan.

Ingredients:
1 large red onion chopped
750 g tomatoes chopped
2 small eating apples cored and chopped with their skin left on
4 cloves garlic chopped
125 g light muscovado sugar
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
And 250 ml cider vinegar

And this is what you do!

Put all the ingredients into the large pan and stir to mix.

Then heat the pan gently, stirring until the sugar has dissolved.

Bring to a gentle boil, just a little more than simmering and cook uncovered for about 1½ hours until the chutney has reduced and thickened.

Stir occasionally to begin with and then more frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.

When the chutney is ready, you will be able to draw a spoon through the mixture, and it will leave a trail that doesn’t immediately fill up with vinegar.

Pot into your pre warmed sterilised jars, then seal, cool, label and store in a cool dark place for about three weeks to allow the flavour to mature.

And that’s it! Yummy chutney to add to whatever you fancy!