Recipe from Mary Tregellas: Notes from the Jam Cupboard
Makes 1 x 340g jar 
Keeps for 12 months

900 g ripe tomatoes
112 g shallots, chopped
2 tsp salt
2 tbsp mustard seeds
1/2 tbsp allspice berries
3 peppercorns
112 g granulated sugar
212 ml distilled malt vinegar

1) Cut a shallow cross at the base of each tomato and place into a medium sized heat-proof bowl. Cover in boiling water and let sit for 2-3 minutes before removing the skins and chopping roughly. Place chopped tomatoes in a large pan along with the chopped onions and salt. 

2) In a piece of muslin cloth, tie the spices and add to the pan. Cook ingredients over a low heat, stirring frequently, for about 30 minutes until the tomatoes are reduced to a pulp. 

3) Add the sugar and vinegar and stir until the sugar granules are dissolved (you'll feel the graininess disappear at the bottom of the pan). Bring to the boil and then lower to a simmer for 20-25 minutes stirring occasionally, until you feel it thicken slightly. 

4) Remove the spices and pour the chutney into the sterilized jars. 

Jars need to be sterilized to prevent bacteria growth. 
I sterilized the jars by cleaning and rinsing thoroughly, using soap. I then place them into a clean bowl and cover them with boiling water, letting them sit for a few minutes before drying them well with a clean paper. 

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