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Making your own tomato chutney

Sometimes the best things in life are the things you’ve been putting of since forever. And for no apparent reason I might add. You see…. and here comes a confession… I had never made a chutney. Yes I’ve made jams, I’ve made curry paste, I’ve made just about any related product in the past but chutney…not…
And I realize that is a serious flaw in my culinary repertoire (I don’t have one, but I thought it sounded so fancy…) And one that needed to be taken care of.


Obviously it is tomato season as I’m sure you know and tomatoes are bountiful, juicy and sweet at the moment. I’ve been trying to grow my own tomatoes which – up to this point – has not exactly resulted in any tomatoes. Not even a pesky little flower! Growing herbs, fruit or vegetables doesn’t seem to be any of my strong points…
Back to the tomatoes; they’re good right now and you can get a pretty decent bulk of them if you want, at the market.
Not that I had any lying around, I had to go out and buy a kilo specifically for this chutney.


You see, I was looking after my mum (she has Parkinson’s disease and on top of that had broken her collarbone) and she was dosing away on the couch which led me to investigate chutney recipes and the secret to a great chutney. Well, not that anyone told me but based on all that I was reading I started writing down the ingredients I wanted to use in my chutney.
I couldn’t wait to get home and start cooking, so after dropping my mum off later that afternoon I picked up some supplies, drove back home and started prepping my chutney.
I wasn’t too sure on how much sugar I should be putting in and that is the only thing I will be cutting back on for next time, as it is fairly sweet. Ofcourse while I was cooking I started changing my original idea too and ended up with a chutney soooo good, I’m now hooked for life.
Absolutely delicious on a piece of grilled chicken and it will be insane with porc…. Oooo, I hope there will be some chutney left when I make the pulled porc I’ve been planning on doing forever!
So now I have the chutney fever… I’ve been wanting to make a red onion one and definitely a mango chutney too…
But I’d say start with this beauty. You will not regret it!

Tomato chutney
 
Prep
Cooking time
Total time
 
Author:
Recipe type: Sidedish
Ingredients
  • 750 gr tomatoes, halved
  • 200 gr red onion, chopped finely
  • 125 gr light and dark brown sugar
  • 2 kardemom pods, seeds only
  • red wine vinegar 125 ml
  • 50 gr gingersyrup
  • 1 apple
  • 1 tsp ground cinnamon
  • 75 gr dried cranberries
  • 1 red chili, finely chopped
  • 1 tbsp tomato paste
  • pinch of smoked paprika
Instructions
  1. Half the tomatoes and put them in a large saucepan with the red wine vinegar and sugar and bring to the boil. Leave to boil until the skins start to come of, take them out of the liquid and add the rest of the ingredients in.
  2. Simmer for about 45 mins to an hour or till the mixture has the consistency you require!

 

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