Spiced Tomato Chutney

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Last week my copy of Sorted Food’s* latest book Beginners Get Sorted arrived in the post (yay for book vouchers, right?). I’ve made a few recipes from it already, and my favourite so far is definitely the spiced tomato chutney. Why? Because, chutney (seriously though, who doesn’t love it?).

I’ve decided to share their recipe with you, because this stuff IS delicious. We pretty much demolished it within three days of making it; I would love to make it again sometime soon, but buying the amount of fruit and vege required (at supermarket prices) gets a bit expensive (does anyone know where I can get seconds/battered and beaten looking veges in Wellington? Anyone?!) 

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Spiced Tomato Chutney

  • Difficulty: easy
  • Print

Ingredients

  • Clove of garlic
  • 1 red onion
  • 1 read eating apple
  • 500g ripe tomatoes
  • A small handful of sultanas (I left these out, because raisiny type things in a chutney? Gross)
  • Tsp grated fresh ginger
  • Tsp mustard seeds
  • Pinch of ground clothes
  • 100g brown sugar
  • 250ml malt vinegar (I used red wine vinegar, because it’s all we have)

Method

  • Peel and grate the garlic (I crushed mine, because I’m lazy and hate cleaning the grater/removing the last stubborn bits of garlic that stick to it)
  • Peel and dice the onion and the apple •Chop the tomatoes, then throw the fruit, vegetables, dry ingredients and half the vinegar into a deep pan
  • Bring to a simmer and cook for 45 minutes before adding the rest of the vinegar
  • Cook for a further 30 minutes, or until the mixture has reached a syrupy consistency Pour into clean jars and set aside to cool

The chutney can be stored in the fridge for 3 months, and tastes great in cheese sandwiches**

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* I swear I’m not being sponsored by these guys ** I had to try it after seeing that tweet, and OH MY GOD.

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