Spicy Tomato Chutney by M. Kuehn

posted in: RECIPES 0
There is something splendid around the marriage of cheese and chutney. Rather like Neureyef and Fontaine. McEnroe and Fleming. Richard Blaine and Ilsa Lund. They are the perfect partnership.
This particular spicy  number has taken umpteeen attempts to get right. Just add Gould’s farmhouse extra mature cheddar and a glass of something punchy to stand up to the cheese. A Barolo would be my choice.
Makes 3 jars
1kg ripe tomatoes, skinned
1 large Spanish onion, finely chopped
1 apple, peeled and cored
1 pear, peeled and cored
3 medium chillies, very finely sliced
3 fat cloves of garlic, crushed
400ml white wine vinegar
350 gr brown sugar
1 tbs grated ginger
1/2 tsp cinnamon powder
1/2 tsp clove powder
2 tbs black mustard seeds
1 tbs sea salt
Place the skinned tomatoes, onion, apple, pear, chillies, ginger and garlic into a pan. Add the vinegar and bring to the boil.
Simmer for forty minutes.  Finally add the sugar, clove, cinnamon, mustard seeds and salt and simmer for another twenty minutes. You should have a lovely jammy consistency.
Spoon into jars. As is usual with chutney and pickles, leave in a dark cupboard for no less than three weeks. Makes a lovely edible gift to boot.

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