Tomato chutney

Tomato chutney

Lovely tomato chutney, one year on!
Servings:	120
Calories per serving:	9
Ready in:	2 hours, 15 minutes
Prep. time:	15 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	Chef
First published:	16th June 2020

Janet's recipe from years gone by.

Janet Potton, our local horticultural expert, plant stall holder [Potton's Pots and Pickles to me], dog-walker and close neighbour, also has pickles and preserves for sale from time to time.

I tried her tomato pickle last year and found it to be excellent so I asked her for the recipe. She kindly obliged; so here it is!

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 teaspoon pickling spice
• 8 oz finely chopped white onions
• ½ pint malt vinegar
• 8 oz apples, peeled and cored and roughly chopped
• 2 lb tomatoes, green or red, skinned. See notes
• 1 rounded teaspoon mustard powder
• ½ teaspoon ginger powder or 1 teaspoon fresh ginger
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 8 oz sultanas
• 8 oz sugar - Muscovado sugar or jaggery can also add a little uniqueness here

Method

1. Put the pickling spices in a piece of muslin
2. Put the sliced onions in a pan with 2 or 3 tablespoons of the malt vinegar and simmer until nearly soft
3. Add the peeled chopped apples, skinned sliced tomatoes, spices, salt, and sultanas. Simmer until the mixture is quite soft, stirring from time-to-time.
4. Once soft, add the sugar and remaining vinegar, increase the heat to dissolve the sugar and boil until the mixture has a jammy consistency.
5. Remove the muslin bag, pour into warm sterilised pots and seal immediately.
6. Store for one year before using.

Recipe source

• From a recipe book of bygone days - thank you Janet Potton.

Variations

Green tomatoes can be used instead of ripe tomatoes, they will just take longer to soften.

Chef's notes

I made this pickle a year ago and tried it immediately. Big mistake. I thought it was unpleasant so did not add the recipe to Cookipedia. I kept the jars of pickle and when I tasted it after it had matured for a year, it was delicious.

Popping the Kilner jars into a dishwasher cleans and sterilises them, and if your timing is good, they will be warm and ready for the pickling process.

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