1.5kg of fresh, ripe (home-grown) tomatoes – all shapes and sizes are fine
600g of dark sugar (again, this was a cupboard-clearing effort, I used a mixture of demerera, soft dark sugar and golden caster sugar)September 1, 2013 21:38
The home-grown tomato glut continues apace, and after yesterday’s harvest, I had over 1.5kg (about 3lb) of lovely ripe tomatoes in bowls on my kitchen counter. Obviously even the most energetic eater of fried tomatoes couldn’t make much of a dent in that with their full English breakfast (though, believe me, I tried!). I wasn’t planning to do any preserving today, but the idea of them going to waste was more than I could bear – so I decided to whip up a batch of tomato chutney, with chillies, since I have a few of those from the greenhouse, too!
This is a bit of a chutney of opportunity / necessity, made out of what I had in the fridge and cupboard, loosely based on this recipe for ‘sweet chilli and tomato chutney‘ from the Pink Whisk blog.
To make this chutney, you’ll need to get together:
1.5kg of fresh, ripe (home-grown) tomatoes – all shapes and sizes are fine600g of dark sugar (again, this was a cupboard-clearing effort, I used a mixture of demerera, soft dark sugar and golden caster sugar)Now, there are a few strongly held beliefs that I try to live by, and not least of these, I’m afraid, is the view that life is far to short to spend it peeling tomatoes – particularly when there’s 1.5kg of them, and many of them are tiny, sub-cherry size. I looked up my grandmother’s green tomato chutney recipe this afternoon, just to check (more on which later, with a little luck!), and it turns out she didn’t peel her tomatoes either. Well, if it was good enough for Grandma, it’s good enough for me! Of course, if you find the idea of tomato skin in your chutney offensive, do feel free to blanch and peel them before you start.
Wash your tomatoes and chop them into roughly even pieces (halves, quarters, or smaller portions depending on the size of the tomato). I left the tiniest toms – those smaller than 1cm – whole. Chuck these into the pan, then chop your onions and peppers (deseeded, and with the white pith removed) into smallish pieces and add them, too.
Peel the courgette and slice it up as finely as you can – I chopped mine pretty roughly, expecting that it would break down to a nice soft pulp during cooking, but it didn’t – probably because the sugar and vinegar in the mix firmed it up nicely! – and I ended up fishing the bigger bits back out to chop them up more finely towards the end of cooking, which is a task I’m sure you can all live without!
Chop up your fresh chillies very finely (you may want to remove the pith and seeds, where some of the heat is hiding!) and remember to wash your hands very carefully afterwards, including under your fingernails!
Add your chopped chillies to the pan with the sugar, vinegar, crushed garlic and dry spices. Get some heat under it and bring it to a good rolling boil before turning it down a little. Leave it simmering gently, uncovered, and stir occasionally.
Now, you have time to sort out your jam jars and lids. Wash them carefully in hot soapy water, dry them, then lay them out in a cold oven and set it to 150 degrees C. Make sure that the lids you’re planning to use are plastic-coated, as the vinegar in the chutney will corrode exposed metal. I tend to turn the oven off once it’s been up to temperature for about 20 minutes, and just leave the door closed until I need the jars.
It will take about an hour and a half to cook the chutney – mine took a bit longer than that, so follow your judgement. It’s ready when you can catch a glimpse of the shiny bottom of the pan when you stir the mixture. It will have lost a fair bit of volume (perhaps up to half) and darkened to a rich dark red colour, with no watery liquid left. Once you’re happy it’s done, bottle directly into your hot sterilised jars. These quantities made a little under 2 litres for me, but this will vary depending on your precise ingredients – how watery your tomatoes are and so on. And please, don’t be too hung-up on the details of the recipe – be creative and use what you have, or vary it to your own taste!
My quantities filled whole jars just perfectly (six small ones, and three larger ones), so I haven’t got any ‘left overs’ to enjoy in the next few days from the fridge – a bit of a shame, as I was looking forward to some with a nice cheese sandwich! But this will just heighten the anticipation as the flavours develop over the next month or so. The sneaky tastes I took during cooking (quality control, right?) certainly promise very good things – a lovely sweet-sour background with a gentle chilli heat.
Chutney will keep in a cool dark place for ages (I’ve opened – and eaten, and lived to tell the tale – jars of home-made chutney with dates that would make some people’s eyes come out on stalks!). It’s probably best, though, to aim to let it mature it for a month, and then eat it at it’s best within a year. As with all home-made preserves, it’s best to keep it in the fridge after opening. And of course, like any home-made jam or preserve, they will make great gifts!
Posted by Kate Watson
Categories: Glut-busting, Growing, How-to, Preserving, Recipe, Seasons, Slow Food, Tomato, Veg
Tags: food, growing, home produce, how-to, recipe, seasonal
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Thank you! I was just thinking about a variation on the chili jam we like to make, to use up the tomatoes I have been given this week. I also have a bit of a courgette glut to deal with! I’ll let you know how I get on.
By joelleharris on September 3, 2013 at 07:28
Ooh, yes! Please do 🙂
By Kate's Country Skills on September 3, 2013 at 07:41
Just followed your recipe, very successful, now what to do with the glut of chillies!
By Shelley on September 9, 2013 at 16:06
Hi Shelley – really glad you had good results with the chutney! As for my chillies, I’m planning to dry some of them as I go along and probably pickle whatever is left on the plants at the end of the season 🙂
By Kate's Country Skills on September 9, 2013 at 20:21
[…] Southern hemisphere readers pretty soon, at least! But I still have jars and bottles of passata, tomato and chilli chutney, and green tomato chutney in the larder, ‘sun dried’ tomatoes in a jar in the kitchen, […]
By Taming the Tomato Glut – Part 7: finally, putting it on ice! | Country Skills for Modern Life on February 9, 2014 at 15:21