Recipe Index

Ingredients

• 3 lb 5 oz tomatoes
• 1 lb 2 oz onions (approximately 14 oz prepared weight)
• 1 tablespoon fine salt
• 3 or 4 fat garlic cloves, crushed
• 1/2 pint cider vinegar or white wine vinegar
• 9 oz golden granulated sugar
• 2 teaspoons cornflour (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon celery seeds
• 1 teaspoon black mustard seeds
• 1/4 teaspoon paprika
• 1/2 teaspoon crushed black pepper

Method

1. Score a small cross in the bottom of each tomato, plunge the tomatoes a few at a time into simmering water for about a minute, and move them straight into ice-cold water so their skins peel away easily.
2. Chop the peeled tomatoes into roughly 5/8-inch pieces and the onions into slightly smaller pieces, combine the two in a large bowl, and shake the tablespoon of fine salt through them.
3. Cover the salted tomatoes and onions with baking paper and a plate and leave the bowl for 12 to 24 hours, then drain the mixture in a sieve and discard the liquid that has drawn out.
4. Tip the drained tomatoes and onions into a large heavy-based saucepan with the crushed garlic and the vinegar, and bring the chutney base to a steady simmer for 20 minutes.
5. Toast the cumin, coriander, celery and black mustard seeds in a dry frying pan over medium heat until they smell aromatic, then crush the toasted seeds lightly in a pestle and mortar or spice mill.
6. Stir the crushed seeds, paprika and crushed black pepper into the simmering tomato mixture and cook the chutney for 5 minutes more.
7. Add the golden granulated sugar, stir the chutney until the sugar dissolves, and keep it at a gentle bubbling simmer for about 30 minutes, stirring now and then, until most of the liquid has driven off.
8. Blend the cornflour, if using it, with a little water into a paste, stir the paste into the chutney, and cook 5 to 10 minutes longer until the tomato chutney is thick and glossy.
9. Spoon the hot chutney into sterilised jars, filling them to the brim and pressing out air pockets with the back of a spoon, then seal the jars at once with twist-on lids.
10. Leave the sealed tomato chutney in a cool, dark place for 2 to 3 weeks for its flavors to mingle before opening a jar.

Prep: 12 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data