This is a recipe I make every year. It uses up the glut of tomatoes and chillies that I have in September.
Ingredients
Chop everything up and add to a preserving pan or very large saucepan. Bring to a boil ( stirring until the sugar dissolves) then reduce to a simmer and cook for around an hour and a half, stirring occasionally. Until the mixture is reduced, dark and a wooden spoon can be drawn across the base of the pan and the channel doesn’t fill in. There is a demonstration of this on my story highlights @katy_at_the_manor Instagram under Chutney making. At this point it can be blended with a hand blender to give a smoother consistency if you prefer. It’s now ready to put into sterilised jars. The Chutney should be left to mature for a couple of months before eating. So if you make it in September it will be ready for Christmas time, or to give as gifts.
Hi Katie
Do you need to skin the tomatoes for the chutney?(I hope you say no!!!) It looks delicious.
No Maggie you don’t! Make sure you chop the tomatoes quite small as you don’t want huge pieces of skin in the chutney as it makes it hard to use. Katy x