Tomato Chutney

You say tomato…
I’m still amazed that I have not made chutney before. I had my first ever curry aged just two weeks old (one of my father’s proudest moments). Curry is my absolute favourite food. And nothing goes better with poppadoms than a load of mango chutney. So when we managed to get over 1kg of tomatoes for less than £1, we thought it would be rude not to make something with it. And this is what we did:

 You will need:

1kg tomatoes
500g red onions
3 garlic cloves
1 red chilli
250g brown sugar
140ml balsamic vinegar

Chop everything as small as you can and place it into a pot. The onions made me cry so much I had to do them in three separate batches. Hence our onions were not cut so small. Plus it is such a large quantity that cutting it all up took ages (felt like forever actually). Also I like chunky bits in my food, so we made it a chunky chutney. It’s up to you how you do yours.

Put the stove on medium heat and mix it lots while it heats up. When it begins to simmer, put the heat onto low and mix occasionally for an hour. Then put the temperature up to boil the mixture for twenty minutes. It will become darker and look more familiar. Mix it a lot so it doesn’t get stuck on the bottom of the pot. Put it into your sterilised chutney jars and enjoy (with Britain’s finest cheddar cheese or poppadoms) within 6 weeks.