Every year we end up with some tomatoes with splits, dents and holes in them and they’re perfect for making chutney. I simply cut away any damaged pulp and use the rest to make this sweet and spiced chutney that is delicious on mature cheddar and crackers.
1 red onion
5 garlic cloves
2 tsps garam masala
(or curry powder)
1 tsp white wine vinegar
- Cut away any damaged pulp then roughly chop the tomatoes. Heat a tablespoon of olive oil in a large frying pan over a medium heat then add the tomatoes to the pan and cook for 25 minutes, stirring regularly until the water has evaporated then tip the tomato paste into a bowl.
- Put a tablespoon of olive oil in the pan on a medium heat. Peel the onion and chop into quarters then blitz in the food processor until finely chopped then add to the pan. Cook for 3 minutes until the onion is soft.
- Peel the garlic and ginger then put them both into the food processor and blitz until finely chopped then add to the pan and cook for a minute. Add the spices, salt and vinegar and stir.
- Return the tomato paste back to the pan and add the sugar then stir for 2-3 minutes while the sugar melts then turn off the heat.
- The chutney will thicken as it cools. Store in sterilized jars and enjoy with cheese and cold meats or serve with curries.