After having picked a little over 2 and a half kilos of tomatoes in one go last Friday, then even more over the weekend, I officially pronounced a glut. Today I decided to make Jamie Oliver’s Easy Tomato Chutney.
I made this last year and it was so delicious that the girls were hanging around the kitchen drooling this afternoon. Miss E even wanted to help, which is rare, and then asked to lick the bowl. Anyone would have thought I was making chocolate cake.
It really is super easy, absolutely yummy in a sticky, sweet, jammy way, and just gorgeous with a bit of toast and cheddar. The only downside is that it only keeps for up to 4 weeks in the fridge, not for years like your granny’s.
Here’s the recipe. It makes 1 jar. I made 3 times the amount. Try it. Thanks Jamie!
250g red onions, finely sliced.
500g mixed tomatoes, roughly chopped.
1 red chilli, deseeded and sliced.
75ml red wine vinegar.
140g brown sugar.
Put everything in a pan. Season to taste and give it all a good stir.
Bring to the boil over a medium heat and simmer until it’s a jammy consistency. Jamie says 30 – 40 minutes, but mine took longer. You may need to lower the heat. Keep your eye on it so it doesn’t burn and catch on the bottom of the pan as the burnt taste will spoil the chutney (I did this last year). It will be a dark, rich red colour and reduced by about half.
Pour into a sterilised jar and leave to cool before transferring to the fridge.
It will keep in the fridge for up to 4 weeks, Jamie says, but I doubt mine will last that long.
Originally posted 03/02/2014