The glut is continuing! I’ve just picked a further three kilos of ripe tomatoes from the cottage garden!
The first kilo were destined for this delicious chutney and the rest are currently being passata-ed!
1kg of ripe tomatoes (halved or quartered if they are big)
4 large cooking apples (peeled, cored and chunky chopped)
2 cloves of garlic (minced)
4 small red onions (peeled and sliced)
1 small green pepper (deseeded and finely sliced)
Small handful of sultanas
350gr light brown sugar
200ml white wine vinegar
150ml white wine
2 tsp salt
1 tsp freshly grated ginger(or 1tsp of ground ginger)
Olive oil for sautéing
1, Lightly fry the onions and garlic in olive oil until just soft in the biggest saucepan you can find. This needs to hold 2.5ltrs (at least)
2, Tip everything else in an stir until well combined.
3, Bring to the boil and stir every couple of minutes until the sugar has fully dissolved
4, Turn the heat down and simmer the chutney until everything is soft and the sauce has thickened. Don’t be tempted to keep it on a high heat as the sugar will start to burn on bottom of the saucepan.
5, Cool slightly before decanting into sterilised jars. Leave in a cool dark place for at least a couple of weeks before eating.
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