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 store-bought stuff. Here, the red fruits and brown sugar give the chutney a lovely rich color.
MAKES: about 6¼ cups
INGREDIENTS:
- 1 tsp. whole allspice
- 1 tsp. coriander seeds
- 2 tsp. mustard seeds
- ½ tsp. cumin seeds
- 2 pieces fresh root ginger, approx. ¾ × 2½ inches, bruised
- 3¼ pounds red tomatoes, skinned and chopped
- 1 pound cooking apples, peeled, cored, and diced
- 1 pound onions, peeled and minced
- 2 small cloves garlic, peeled and minced
- 1 cup red wine vinegar
- 1 tsp. coarse salt
- ⅞ cup (packed) warmed good-quality brown sugar
INSTRUCTIONS:
- Place the whole spices and bruised ginger in a piece of muslin and tie it into a bag with string.
- 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 1½ hours until the chutney is thick but still juicy, stirring occasionally.
- Remove the muslin bag, then pour the chutney into hot, sterilized jars and seal.
VARIATION:
HOT TOMATO, APPLE, & CHILI CHUTNEY
- As a variation on the previous recipe this version packs a punch with the added oomph supplied by red hot chilies and a few extra spices. Delicious. Add a dollop to pasta.
- For a hot tomato chutney with a chili kick, follow Red Tomato and Garlic Chutney, adding 3 deseeded and minced hot red chilies, and include 5 whole cardamom seeds with the spices and an extra couple of garlic cloves, if you wish.
