Monday, 1 February 2010

Chunky Cherry Tomato Chutney

Traditionally, Chutneys (from the Indian word Chatni, spiced) are highly flavoured ways of preserving an excess of produce. But it would be a great shame if only those with an excess could experience the sublime, cheese and meat complimentary, flavours, so here is a chutney you can assemble out of supermarket ingedients.

Chopping board
Sharp Kitchen Knife
Kitchen Scales
Garlic Press
Can Opener
1 Saucepan
2 Cooker rings
Preserving pan or 1/2 gallon stock pot
Preserve funnel, sterile
6 x 1lb Jam jars with lids, all sterile

2 x Eating apples, diced to 1 cm cubes
2 x 400g cans chopped tomatoes
3 x medium onions, roughly chopped
600g cherry tomatoes, whole
300g sultanas
200g demerara sugar
350ml vinegar (cider, wine or malt)
3 cloves garlic
2cm piece of ginger, finely chopped
1 tsp sunflower oil

spices (suggested, but nowhere compulsory)
1/2 stick cinnamon
2 tsp allspice
1 tsp mace
1 tsp celery seeds
1 tsp black pepper corns
1 tsp black mustard seeds
2 tsp hot curry powder


Set your chopped apples to boil for 20 mins in a small saucepan. Meanwhile, prepare the 'mortar' that will hold your chunky chutney together. Set your onions, garlic and ginger to fry briefly, in the oil in your preserving pan, and add the tins of chopped tomatoes and spices. When your apple is ready, so is the base. Drain the apples, and add them with the sugar, vinegar and cherry tomatoes (whole) to the preserving pan. Then simmer, for an hour or two, until you have reduced the mix to a chutney sort of texture. Be careful to stir, occasionally, and especially towards the end - this is a sugary mixture that will stick and burn, if you allow it to do so. Finally, fill your sterile jars, seal, and put into a cool place to mature for a month. Then, serve anyplace chutney might conceivably help with the digestion.

Best wishes, 2RM

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