Red Tomato Chutney

This red tomato chutney can be made with different herbs and spices to give flavours of different regions of the world. My favourite varieties have cardamon and mint for a taste of the east, but basil, star anise, cumin or turmeric would be equally effective.

Ingredients

3tbsp sesame oil (or plain vegetable oil)
10 oz coarsely chopped onion
1 head garlic, chopped
3oz grated ginger
2-3 red chillies deseeded and cut into strips
2 pound firm red tomatoes, peeled and de-seeded
4oz soft brown sugar ( or jaggery)
8floz red wine vinegar
6 cardamon pods
3oz chopped fresh mint

Method

1. Fry the onion, garlic, ginger and chillies until the onion starts to colour.
2. add the tomatoes and cook for fifteen minutes. (I have a glut of cherry tomatoes, and life's too short to peel an de-seed them..so I just chop them.)
3. Add the sugar and vinegar and bring to the boil.
4. Boil until thickened, for about thirty minutes. Remove from the heat.
5. Grind the cardamon pods and stir in. Stir in the mint.
6. Ladle into hot jars. It is ready to eat in one month and will keep for a year.

Green Tomato Chutney

Any-one with a vegetable patch will know the feeling of joy as tomatoes begin to appear, and then the feeling of despair as they keep appearing in a good year. This is an excellent way of using green tomatoes if a plant falls over, or if you just think there are too many on a plant and need to remove some.

Don't be scared by the ingredient list it is really very easy.

1.5 pounds green tomatoes
1 pound green apples
8 ounces coarse chopped onions
1 tablespoon salt ( 15ml tbsp)
4oz raisins
1 pound soft brown sugar
8 fluid ounces cider vinegar
rind and juice of two lemons
2 tablespoons mustard seeds
2-3 chopped deseeded red chillies ( make sure you know how hot they are!)

In a muslin bag:
1 tablespoon coriander seeds
2 teaspoon black peppercorns
2 teaspoon allspice berries
1 teaspoon cloves
2 crushed cinnamon sticks

Note: About the muslin bag...I used a piece of a clean pillow case last time and that worked well, any porous clean cloth will do.

1. Peel and chop the tomatoes.
2. Peel , core and chop the apples and add the peelings etc, to the spice bag.
3. Put the tomatoes, apples, onions and salt into a large pan and bring slowly to the boil. Simmer for twenty minutes.
4. Add the raisins, lemon juice and rind, sugar, vinegar and spice bag and return to the boil. Stir until the sugar has dissolved and then simmer for thirty minutes, or until the mixture is nice and thick.
5. While the mixture simmers wash out your jars and put them and the lids into a low oven to sterilize.
6. Add the mustard seeds and chillies and pour mixture into warmed jars. Seal and leave for one month before eating.

I have to admit that I often don't peel the tomatoes, just give them a good wash. Green tomatoes are difficult to peel, and I am often using small " windfall" fruit. The skin doesn't alter the flavour and isn't really noticeable in the finished product.

The mustard seeds are optional, some people don't like the texture. The chillies can also be omitted if you don't want their kick in the finished product.