Tomato Chutney

I am all about the condiments, whether it’s sauce au poivre, mustard, ketchup, tartare, mint jelly, apple-sauce… I could go on. And chutney just goes really well with a whole load of things, from cheese on toast to chips. Making it yourself is much easier than it’s made out to be, and this is the perfect recipe to use up some old tomatoes. Plus, you get to avoid all the nasty preservatives from the store-bought variety!

(makes 1 jar; double if you’d like to give one to a friend! Eat within a month)

500g ripe tomatoes, roughly chopped

1 onion, peeled and chopped

50ml white wine vinegar

50g demerara sugar

1 tbsp Worcestershire sauce

1 tbsp wholegrain mustard

  1. Place all the ingredients in a large pan and heat gently until the sugar dissolves, then bring to the boil.
  2. Cook over a medium heat, so it’s always gently bubbling, for 30-40 minutes, until it looks syrupy (stir occasionally).
  3. Prepare a jar: pour some boiling water in a clean jar and put the lid on, then shake. Take the lid off and pour away the boiling water.
  4. Pour the chutney into the jar and put the lid on immediately – if you do this when it’s hot, you make the seal pop down so you can no longer press it down as you normally can with a jar that’s been opened. Magic!
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